You may also like
Categories:
peanut oil ginger garlic onion shrimp calamari rings red chili hokkien noodles rice wine soy sauce sesame oil brown sugar
Viewed: 66 - Published at: 9 years agoIngredients
- 2 tbsp peanut oil
- 2 tsp ginger, finely grated
- 2 cloves garlic, crushed
- 1 None medium onion, thinly sliced
- 10.5 oz asparagus, woody ends snapped off, cut into chunks
- 1 1/2 lbs large raw shrimp, peeled, deveined, halved lengthways
- 14 oz calamari rings
- 1 None large red chili, thinly sliced (optional)
- 14 oz hokkien noodles
- 2 tbsp rice wine
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 2 tsp brown sugar
Method
- Heat half the peanut oil in a wok; stir-fry ginger, garlic and onion until fragrant. Add the asparagus and stir-fry until just tender. Remove from the wok.
- Add remaining oil to wok and heat. Stir-fry shrimp and calamari in batches until just changed in color. Add the chilli (if using), noodles and asparagus mixture and stir-fry until hot.
- In a bowl, mix the rice wine, soy sauce, sesame oil and brown sugar. Add to the wok and stir-fry until heated through.
