Seafood Noodle Soup
This seafood noodle stir fry is a delightful fusion of flavors and textures. Tender mussels and squid rings mingle with a colorful array of vegetables in a savory broth infused with aromatic spices. The result is a comforting and satisfying dish that's quick and easy to prepare. Perfect for a cozy weeknight meal or a casual dinner gathering with loved ones. Get ready to dive into a bowl of delightful Asian-inspired flavors!
— Constant Cookbook
Ingredients
- 50g cooked mussels
- 25g squid rings
- 50g dried egg noodles
- 1 tsp olive oil
- 100g mushrooms (chestnut are good, but any will do), sliced
- 100g mange tout, halved
- 100g carrot, sliced
- 50g baby sweetcorn, halved
- 40g red pepper, sliced
- 1 tsp vegetable buillion powder
- 1 tsp fish sauce
- 1/2 tsp garlic paste
- chilli to taste
Instructions
- Stir fry the carrot, sweetcorn, mange tout and pepper in the olive oil to soften (approx 5 minutes)
- Stir in the stock powder, fish sauce, garlic paste and chilli with 300ml water. Add the mushrooms and allow to simmer for 10 minutes.
- Add the noodles, mussels and squid rings and simmer until the noodles are soft and the mussels and squid rings are heated through. Add more water if required. Serve and ENJOY
Yield
Serves 1
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