Chef Sarah Loh turns takeaways into health-friendly meals

Seafood stirfry
 
 

Ingredients (serves 2)

200g hokkien noodles
1 clove garlic, crushed
¼ red onion diced
50g scallops
4 raw prawns cut into halves, shelled and de-veined
50g calamari, cut into rings
1 cup broccoli
Spray olive oil

Sauce

1 tbsp ABC brand ‘Kecap Manis’ sauce (available in the supermarket Asian or sauce section)
2 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander

Method

1. Briefly place the noodles into a bowl of water so they are easy to separate and remove to a dry plate or bowl.

2. Heat a large saucepan or wok and spray with oil. Once the wok is hot, add the garlic, onions and all the seafood and stir while cooking, ensuring that the ingredients do not stick to the pan.

3. Combine sauce ingredients in a sauce dish. Add noodles to seafood and vegetables and pour in sauce. Stir or toss to coat all ingredients.

4. Finally, add the broccoli and cook for about another minute.

5. Serve immediately.

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Photo by Charlie Suriano