Print Options:

Stir-Fried Seafood with Noodles

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Having 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.

 4 tbsp Olive oil
 2 red peppers, seeds removed and cut into thin strips
 4 leeks, cut into strips
 2 large onions, peeled and cut into thick wedges
 300 g cherry tomatoes, halved
 4 garlic cloves, peeled and cut into slivers
 A few sprigs of coriander
 4 tsp balsamic vinegar
 Salt
 Ground black pepper
 300 g dried medium Egg or rice noodles
 400 g frozen mixed seafood and prawns
1

Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.

2

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.

3

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).

4

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.