serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Fruits Of The Sea
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Seasoned sweet soy sauce
- 1 tbsp vegetable oil
- 2 spring onions, roughly chopped
- 2 cloves garlic, bruised
- 2 cm ginger, sliced
- ½ cup soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
Noodles marinara
- 1 kg Hokkien noodles
- 5-6 tbsp sweet soy sauce (recipe above)
- 600 g good-quality marinara mix
- 4 tbsp vegetable oil
- 5 cloves garlic, roughly chopped
- 2 cm ginger, sliced
- 1 stalks celery, peeled and thinly sliced on a diagonal
- 1 carrot, peeled, halved lengthways and thinly sliced on a diagonal
- 1 small brown onion, thinly sliced
- 4 spring onions, cut into 5 cm lengths
Instructions
- To make the sweet soy sauce, heat a small saucepan over medium heat, and add the oil, spring onions, garlic and ginger. Fry for about 2 minutes until fragrant, then add the soy sauce, dark soy sauce, sugar and 2 tbsp of water. Simmer for 5 minutes. Allow to cool, then strain.
- Poke a few holes in the bag of noodles with a sharp knife and microwave for 4 minutes. Massage the bag to loosen the noodles without breaking them.
- Heat a wok over high heat and add the oil. Fry the seafood for about 3 minutes until very nearly cooked (not completely cooked), then remove from the wok, leaving the oil in the wok. Add a little extra oil if needed and fry the ginger, garlic, onion, spring onion, celery and carrot for about 3 minutes until softened but not browned.
- Add the noodles to the wok with about 5-6 tbsp of the sweet soy sauce and toss for a minute or two to coat. You can add a little water or extra sauce if needed to moisten the wok while frying. Toss through the seafood and cook for a further minute or two until the noodles are tender and the seafood is cooked through.
Note
• This recipe makes extra sweet soy sauce than what is required for this dish. You can seal and keep this on-hand.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fruits Of The Sea
