31min 4 ppl
Seafood Boat Noodles
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 24g
Carbs 48g
Fats 6g
About this dish
The same dark, deeply savoury boat noodle broth built up with dark soy and garlic, this time carrying prawns, squid and fish balls alongside morning glory and beansprouts.
Allergy Info
Gluten, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesminced4
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Fish & Seafood
- Raw King Prawnspeeled and deveined200 g
- Squidcleaned and sliced into rings150 g
- Fish ballshalved150 g
Tins & Jars
- Preserved radishchopped20 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Vegetable stock1500 ml
- Dark soy sauce30 ml
- Fish sauce20 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Soak the rice stick noodles in warm water for 15 minutes until pliable, then drain.
Approx. 8 minutes
2
Peel and devein the prawns and clean and slice the squid into rings.
Approx. 8 minutes
3
Mince the garlic.
Approx. 4 minutes
4
Bring the vegetable stock to the boil, add the garlic, dark soy sauce, fish sauce and palm sugar and simmer for 5 minutes to build the broth.
Approx. 8 minutes
5
Add the prawns, squid and fish balls and simmer for 3 minutes until the prawns are pink and the squid is opaque.
Approx. 5 minutes
6
Add the morning glory and beansprouts and simmer for 1 minute until just wilted.
Approx. 3 minutes
7
Divide the soaked noodles between bowls and ladle over the hot broth and seafood.
Approx. 5 minutes
8
Top with the preserved radish, fresh coriander and a wedge of lime.
Approx. 4 minutes
