Beef & Seafood Noodle Platter

After eating festive food over the past few days, my appetite is "tingling" for our local asian food fare.  Luckily enough, I have all the ingredients which I needed in the fridge and cellar.  The following recipe serves 4 persons and I served spaghetti noodle instead of the dried egg noodles.

Ingredients:
250 g spaghetti, to be cooked according to packet instructions

200 g lean beef, to be thinly sliced
1 tbsp light soy sauce
1 tsp cornstarch
1 tsp cooking wine or sherry (optional)

200 g fresh or frozen prawns
2 medium-sized fresh or frozen cuttlefish

4 black mushrooms, to be soaked in warm water & sliced
6 leaves of nappa cabbage, to be washed, dried and cut into broad strips
a bunch of spring onions, to be washed and cut into 5 cm lengths
6 slices of fresh ginger root

400 ml vegetable or beef stock
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
dash of pepper

1 tbsp cornstarch
2 tbsp water

5 tbsp cooking oil

Method:
Marinate beef slices with soy sauce, starch and cooking wine for about 20 minutes.  In a jug, combine stock, soy sauce, sugar, salt and pepper well.  Add cooked spaghetti onto a serving platter.

Heat wok and add 3 tbsp oil.  Stir-fry the meat until the colour changes.  Remove to a plate.  Stir-fry the prawns and cuttlefish for a while.  Remove to a plate.

Add 2 tbsp oil to wok and stir-fry spring onions and ginger until fragrant.  Then, add in the mushrooms and nappa cabbage.  Stir-fry lightly.  Add stock mixture and bring to a boil.  Stir cornstarch & water in a small bowl and add to wok to thicken the gravy.  Add the meat, prawns and cuttlefish.  Bring to a boil and season to taste.  Pour over the noodles and serve.

Bon Appetit!