Recipe

This easy recipe brings rich Asian flavours together in a delicious winter warmer of a meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Japanese   |   Main   |   Vegetarian

  

Ingredients

• 350g pack Seafood Mix
• 20g Fresh Ginger, grated
• 2 Garlic Cloves, minced
• 1 heaped tsp Chilli Powder
• 70ml Dark Soy Sauce
• 2 Vegetable Stock Pots
• 150g Carrots, peeled
• 150g Courgettes, finely chopped
• 145g Baby Sweetcorn, thinly sliced
• 4 Spring Onions, trimmed and wiped
• 2 Sheets/approx. 175g Medium Egg Noodles
• 2 litres Water

  

Method

1. Pat dry the seafood.
2. Chop the carrots into small chunks.
3. Add the water and carrots to a large pan and bring to the boil.
4. Add the garlic and ginger, along with the soy sauce, stock pots and chilli powder and simmer for 5 minutes.
5. Add the courgettes, sweetcorn and spring onions to the pan and simmer for 5 minutes.
6. Finally add the noodles and seafood selection and cook for a further 10 minutes, stirring periodically and serve in bowls.