1. Cook the noodles in a large saucepan of boiling water until just tender. Drain, lrinse under cold water and drain well.
2. Heat the oil in a wok or large frying pan. Fry the ginger and garlic for 30 seconds. Add the mussels or clams,
prawns and squid and stir-fry for about 4-5 minutes until the seafood changes colour. Add the fish cake slices, red
pepper rings and sugar snap peas and stir well.
3. In a bowl, mix the soy sauce, sugar, stock or water and cornflour. Stir into the seafood and bring to the boil. Add the
noodles and cook until they are heated through.
4. Add the sesame oil to the wok or pan and season with salt and pepper to taste. Serve at once, garnished with the
spring onions and red chillies.
350g thick egg noodles
