My favourite Seafood and Noodle Stir Fry

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).

Ingredients:

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

SAUCE

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.