I can't tell you exactly where I got the basis of this recipe as I have had it written in my 'special recipes' folder for over thirty years. I have adapted it along the way - resulting in a beautiful meal showcasing seafood fresh from the ocean, noodles and the golden trilogy (chilli, garlic and ginger).
375 grams egg noodles
250 grams calamari (squid) hoods
250 grams asparagus, cut diagonally into 5cm pieces
2 tablespoons peanut oil
1 clove crushed garlic
2 small fresh red chillies, finely chopped (or more if you like it hot)
1 teaspoon finely grated fresh ginger
500 grams uncooked large green prawns, shelled, deveined, tails left intact
250 grams fresh scallops
1/2 large red capsicum, finely sliced
60 grams snow peas, sliced into 5 centimetre diagonal pieces
2 tablespoons toasted sesame seeds
1 tablespoon cornflour
1 tablespoon sugar
3 tablespoons tomato sauce
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 cup water (250ml)
Cook noodles in a large saucepan of boiling water as per instructions. Drain.
Cut calamari hoods along one side and spread out flat with inside facing up. Using a sharp knife, mark a diamond pattern over the surface, then cut into diamond-shaped pieces. Set aside.
Boil, steam or microwave asparagus until just cooked. Drain and rinse under cold water. Set aside.
Heat peanut oil in a wok or large frying pan. Add garlic, chilli and ginger and stir-fry 1 minute. Add calamari, prawns, scallops, capsicum, snow peas and asparagus and stir-fry 2-3 minutes or until prawns just change colour. Add noodles to pan and stir-fry for 1-2 minutes to heat.
To make sauce - place cornflour, sugar, tomato sauce, oyster sauce, soy sauce, sesame oil and water in a small bowl and whisk to combine. Pour sauce into pan and heat 2-3 minutes or until sauce boils and thickens. Sprinkle with sesame seeds.