- Serves: 2-4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tbsp vegetable oil
- 500 g cooked whelks, thinly sliced
- 250 g bamboo shoots, thinly sliced
- 2 cloves garlic, sliced
- 1 red chilli, sliced
- 1 cooking chorizo, chopped
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 bunch spring onion, sliced
- 1/2 bunch coriander, chopped
- 225 g fresh thin egg noodles
- 3 tbsp peanut oil
Tips and Suggestions
The majority of whelk stocks occur off the West of Scotland, Western Channel, and throughout the coasts of the Irish Sea.
You may have difficulty finding them at your supermarket fishmonger, so try buying them online from The Fish Society.
1. Heat the vegetable oil in a wok or large frying pan over a high heat until it is just beginning to smoke. Add the whelks and bamboo shoot slices and stir-fry for about 2-3 minutes, then remove from the wok and set aside.
2. Return the wok to the heat and add the garlic, chilli, chorizo and ginger. Stir-fry for a further 2-3 minutes, then add the soy sauce, oyster sauce and sesame oil.
3. Return the whelks and bamboo shoots to the wok and stir-fry for another 2-3 minutes, or until the liquid in the wok has thickened and coats the whelks. Add most of the spring onions and coriander, tossing well to mix through. Set aside.
4. Blanch the noodles in a large pan of boiling water for 2-3 minutes, or until just tender. Drain well and set aside.
5. Heat a large frying pan over a high heat and add 1½ tablespoons of the peanut oil. Evenly spread the drained noodles over the base of the pan, then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden-brown and crisp on the bottom.
6. Gently flip the noodles over, adding another 1½ tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden-brown and crisp all over. Remove from the pan and drain on kitchen paper.
7. To serve, place the noodles in the middle of a warm plate and spoon the whelks and bamboo shoots on top. Garnish with the reserved spring onions and coriander.
Rate This Recipe