Seafood & veggie stir-fry
PER SERVING CALS 383 FAT 9g COOK 20 mins SERVES 4
1tbsp sesame oil 4 spring onions, roughly chopped 5cm piece of ginger, finely chopped 2 garlic cloves, finely chopped 1 red chilli, de-seeded, finely sliced 2 carrots, peeled, sliced 1 head of broccoli, broken into florets 4tbsp dark soy sauce 2tbsp mirin Splash of fish sauce Pinch of demerara sugar 200g buckwheat noodles, soaked as per instructions 350g pack ready-cooked seafood selection Handful of cashew nuts Coriander leaves Lime wedges, for serving
1 Heat the oil in a wok, add the spring onions, season and toss for 1 min. Add the ginger, garlic and chilli, and cook for 1 min more.
2 Add carrot and broccoli, and stir-fry. Keep everything moving for about 3 to 4 mins.
3 Meanwhile, mix together the soy sauce, mirin, fish sauce and sugar. Push the veggies to one side and add the soy sauce mix to the wok. Let it bubble for 1 min, then toss it around with the veggies, keeping it moving.
4 Add the prepared noodles and stir. Tip in the seafood and cashew nuts and turn, so everything gets coated and heated through. Throw in some coriander leaves, stir, then remove from heat.
5 Spoon into shallow dishes to serve, garnish with remaining leaves and lime wedges.