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Mixed seafood noodles in chilli tomato sauce

Ching He-Huang from Great Food Bites
For a speedy supper Chinese style, Ching He-Huang sizzles up a lip smacking seafood stir-fry

Mixed seafood noodles in chilli tomato sauce

Method

1. Puree the tomato and chopped chilli together in a food processor and set aside.

2. Heat a wok over a medium flame and add the vegetable oil. Tip in the garlic and ginger and stir-fry for 1 minute.

3. Add the seafood and stir-fry for another minute. Add the courgettes, red pepper and fish stock and stir-fry for a further minute.

4. Stir the pureed tomato into the seafood. Add the soy sauce and ketchup. Scatter with spring onions.

5. Boil a saucepan of water, add the noodles and cook them for 3 minutes. Drain and serve immediately with the seafood medley.

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Serves: 2

Prep: 20 min
Cook: 5 min

Ingredients
6 plum tomatoes
2 red chillies, deseeded and chopped
1 tbsp vegetable oil
2 garlic cloves, crushed
1 tsp finely chopped ginger root
400g mixed prepared seafood, such as squid, mussels and tiger prawns
1 courgette, chopped
1 red pepper, chopped
100ml fish stock
2 tbsp light Soy sauce
2 tbsp tomato ketchup
1 spring onion, chopped
200g noodles, preferably yellow shi noodles