Fried Seafood Noodle (Wet Fried) by limmy. A Thermomix <sup>®</sup> recipe in the category Pasta & rice dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Fried Seafood Noodle (Wet Fried)

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Ingredients

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500 g Yellow Oil Noodles, Marinate with 1TBS of soy sauce
5 Medium size prawns/shrimps, deveined, rinse and drain well
70 g Fresh squid
60 g chicken breast, sliced
2 --- scallops, Optional
1 --- cup of chicken stock
3-4 stalks choy sum
5-6 slices Char Siu or BBQ Pork
1 egg, whisked
1 tsp veggie oil
1 tsp Garlic Mince
1 tsp chop shallot
1 tablespoon chop spring onion, for putting on top of the noodle

Thickening

1 tablespoon Corn Flour
2 tablespoons water

Seasoning for marinate chicken

1/2 teaspoon Light Soy Sauce
1/4 teaspoon sugar
1/2 teaspoon Corn Flour
pinch pepper, to taste

Seasoning for marinate prawns

pinch salt & pepper

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6

15min

Preparation 15min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Main course

Recipe's preparation

Method:

1) Mix salt and pepper with prawns, rinse in cold running water to make it more springy

2) Mix chicken with the seasoning and set aside

3) Insert the butterfly, place oil and noodle into "Closed lid" , cook for 5m/120c/"Counter-clockwise operation" sp 2. Pour into serving plate, set aside

4) In a clean "Closed lid" , add oil, place cut shallot and garlic mince, saute for 3m/120c/"Counter-clockwise operation" sp 1, add the chicken, 2m/120c/"Counter-clockwise operation" sp1

5) Add in all the seafood & char siu and cook for another 1.5m/120c/"Counter-clockwise operation" sp1

6) Pour in the chicken stock into the "Closed lid" , bring to boil together with the choy sum, 3m/120c/sp2

7) Add in the thickening, 2m/120c/ "Counter-clockwise operation" "Gentle stir setting" , lastly the egg; constantly stir with spatula

tmrc_emoticons.8) Pour the mixture over the noodles and serve hot immediately

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Pour more oil for cooking or fried the noodles, cooking slightly longer to ensure the frangance come out

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.