INGREDIENTS
1 small crayfish tail, cut into 2 cm slices
6 large green prawns, peeled and deveined, tails left intact
300 g pippies, cleaned
400 g fresh egg noodles
6 large dried shiitake mushrooms, soaked in boiling water for 20 minutes
2 tbsp neutral oil
6 spring onions, whites cut into 3 cm pieces and greens thinly sliced
2 cm ginger (10 g), peeled and slice into small sticks
1 garlic clove, sliced thinly
1 cup shaved or thinly sliced green cabbage
2 tbsp oyster sauce
1 tbsp soy sauce
Pinch white pepper
1 tsp white sugar
1 tsp sesame oil
1 tbsp Chinese cooking wine
100 g snow peas, thinly sliced on the diagonal
METHOD
- Place the seafood into a perforated steam container. Place into the steam oven and Steam at 85⁰C for 5 minutes or until just tender.
- Prepare the noodles as per their instructions.
- Remove the shiitake mushrooms from the water and slice thinly, reserve the soaking liquid.
- Heat a flat-bottomed wok on low heat, induction setting 4, for 5 minutes. Increase to medium-high heat, induction setting 7, add the oil and fry the spring onions, ginger and garlic for 1 minute.
- Add the mushroom and stir-fry for 2 minutes.
- Increase the heat to high, induction setting 8. Add the prepared noodles and cabbage, stir-fry for 3 minutes.
- Add seafood and remaining ingredients, plus 2 tablespoons of the reserved shiitake soaking liquid. Stir-fry for 2 minutes, or until noodles are coated in the sauce.
Hints and tips
- Steaming the seafood guarantees tender results, however they can be stir-fried with the noodles.
- Our recipes are tested using 20 ml tablespoon measures.
- Lunar New Year is celebrated across Asia and is often celebrated with special foods, such as this dish. These noodles represent long life, the added seafood elevates this delicious dish.
APPLIANCE / FUNCTION
Miele
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