Sharwoods

Preparation time: 10 mins
Cooking time: 5 mins
Serves: 2-4

Sharwood's Oyster Sauce

Sharwood's Oyster Sauce is a s...

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For the crispy noodle
200g dried Sharwoods medium egg noodles
groundnut oil

For the saucy seafood stir-fry
1 Tbsp groundnut oil
3 garlic cloves, finely chopped
1 Tbsp, freshly grated root ginger
260g mixed seafood selection of cooked prawns, mussels and squid
1 Tbsp Shaohsing rice wine or dry sherry
125g mixed oyster mushrooms
100g tender leaf broccoli, sliced into 2inch length
1 medium carrot, sliced on the angle 0.5cm thick
100g Chinese cabbage, washed and cut into 2cm/3/4 inch slices
150ml hot vegetable stock
1 handful of bean sprouts
2 Tbsps Sharwoods Rich Soy Sauce
2 Tbsps Sharwoods Oyster Sauce
1 Tbsp clear rice vinegar or cider vinegar
2 Tbsps corn flour blended with 2 Tbsps cold water
1 Tbsp toasted sesame oil
2 spring onions, finely sliced

Method:
1) Cook the Sharwoods noodles according to the packet instructions. Drizzle a little groundnut oil to prevent them from sticking together.
2) Fill a shallow pan with groundnut oil to a depth of 2cm/3/4 inch. Heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds.
3) Add half the noodles to the oil and shallow-fry until golden and crispy. Drain on absorbent kitchen paper. Add the remaining noodles and repeat.
4) Next, make the stir-fry. Heat a wok over a high heat and add 1 Tbsp groundnut oil. When the oil starts to smoke, add the garlic and ginger and stir-fry for a few seconds, then add all the mixed seafood selection. Add the rice wine or sherry.
5) Add the mushrooms, broccoli, carrots and Chinese cabbage and stir-fry for 1 minute, then add the hot stock. Season with the Sharwood’s soy sauce, oyster sauce and vinegar and bring to the boil. Add the blended corn flour and stir to thicken. Season with the sesame oil, add the bean sprouts and spring onions.
6) To serve, place the crispy noodles on a plate, ladle the saucy stir-fry on top and serve immediately.

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