AuthorFPGHaving bags of frozen seafood and vegetables in the freezer is always a great standby for an emergency instant supper. Whether they are mixed with spicy rice, added to pasta or soups or simply served in a stir-fry, as with this recipe, it will always promise to be a fast and tasty supper.
Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.
In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.
Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).
Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.
Ingredients
Directions
Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.
In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.
Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).
Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.
