Stir-Fried Seafood with Noodles

Having bags of frozen seafood and vegetables in the freezer is always a great standby for an emergency instant supper. Whether they are mixed with spicy rice, added to pasta or soups or simply served in a stir-fry, as with this recipe, it will always promise to be a fast and tasty supper.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

4 tablespoons olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
2 red peppers, seeds removed and cut into thin strips
4 leeks, cut into strips
2 large onions, peeled and cut into thick wedges
300g cherry tomatoes, halved
4 garlic cloves, peeled and cut into slivers
A few sprigs of coriander

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
4 teaspoons balsamic vinegar
Balsamic vinegar

Perfect for salad dressings and italian dishes
- A teaspoon or two of balsamic vinegar can wake up the flavour in a bland soup, stew or sauce.
- A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavour of the fruit.
- Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow the flavour, heat it.
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar

300g dried medium Egg or rice noodles

Egg or rice noodles

Look for the straight to wok brand.

They can be used in soups, stir-fries or in sauces for dishes using shredded meats, prawns or vegetables.
400g frozen Mixed seafood and prawns

Mixed seafood and prawns

Can be added to dishes like stir-fries without defrosting

See our Stir-Fried Seafood with Noodles

Instructions

Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.
In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.
Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).
Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.

Vegetarian Version

Omit the frozen fish and add a bag of frozen vegetables in its place. Just make sure the vegetables are cooked through and the dish is really hot.

Freezer Tip

If you freeze thinly cut strips of raw chicken breast, you can also add them straight from the freezer to this recipe, in the same way as you cook the seafood. Make sure the chicken is piping hot and cooked through.

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