Mixed Seafood Noodles in Chilli Tomato Sauce

For a speedy supper Chinese style, Ching He-Huang sizzles up a lip smacking seafood stir-fry
By Ching-He Huang
Mixed Seafood Noodles in Chilli Tomato Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 6 plum tomatoes
  • 2 red chillies, deseeded and chopped
  • 1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 1 tsp finely chopped ginger
  • 400 g mixed prepared seafood, such as squid, mussels and tiger prawns
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 100 ml fish stock
  • 2 tbsp light soy sauce
  • 2 tbsp tomato ketchup
  • 1 spring onion, chopped
  • 200 g noodles, preferably yellow shi noodles


1. Puree the tomato and chopped chilli together in a food processor and set aside.

2. Heat a wok over a medium flame and add the vegetable oil. Tip in the garlic and ginger and stir-fry for 1 minute.

3. Add the seafood and stir-fry for another minute. Add the courgettes, red pepper and fish stock and stir-fry for a further minute.

4. Stir the pureed tomato into the seafood. Add the soy sauce and ketchup. Scatter with spring onions.

5. Boil a saucepan of water, add the noodles and cook them for 3 minutes. Drain and serve immediately with the seafood medley.

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