Do you guys remember my last post on Indomie noodles stir fry? HERE. Sadly, I didn’t have pictures to post then, and it had been bugging me when I look through old posts and see no pictures. This is a food blog and part of the experience is seeing pictures. Now that I’ve learnt to take better photographs, and I have a new range of serving dishes which makes me present food better, I decided to redeem myself and make that dish again but with more va va voom. So, here is my Indomie noodle stir fry rematch. A kick ass recipe that packs a punch. Your taste buds will thank you for it and you will never eat Indomie noodles the same way again.
Common stir fry options involve chicken or meat, but I just loooooove seafood stir fry. The delicate balance of the flavours with the barely cooked vegetables just makes it a winning combination. I love seafood anyway, so I checked my freezer for inspiration. I have a whole freezer shelf dedicated to seafood you see, so I was spoilt for choice. I decided to settle on prawns and calamari because those two are mildly tasting and they compliment each other beautifully. Add the right spices and seasonings and you get a party in your mouth.
You will need
2 packets of Indomie noodles
4 Calamari tubes including tentacles – if you cant find calamari, use another type of seafood e.g chunky pieces of fish, or even crab meat. For my readers who can purchase whole crabs, simply take the shell off and use the raw meat.
250g fresh King prawns
1 small red onion
1 ata rodo – scotch bonnet/habanero pepper
1 red chilli – shombo in local markets
1 green chilli
2 small cloves of garlic
525g Shredded Medley of vegetables (about 2 handfuls worth) – your choice of veggies – i cheated and bought a pack from the stores. If you don’t have access to such, get out your food processor or chop vegetables like you would for salad. Shred very thin.
Cayenne pepper – dry pepper
Fish sauce – optional
Seasoning cube – knor chicken cubes preferred
Dooney’s Kitchen Tip: this is an incredibly fast dish to prepare. Once the cooking starts, you should be done in under 7 minutes. So cut and chop all your ingredients first. Leave nothing out. Stir fry is a style of flash cooking. That way your noodles stay al dente, your vegetables are crunchy and retain their colour. You are using seafood which literally cooks in 2 minutes. Anything longer and you are eating tasteless rubber. If you start this unprepared, you will end up with soggy noodles, soft vegetables and rubbery tasting seafood, so please get your game face on. Lol
1. Clean the seafood – king prawns, calamari tubes cut into rings and tentacles left whole. Chop and shred all the veggies and set aside.
The garlic, 1/4 of an onion, ata rodo and the chillies should be set aside in a different bowl from the rest of the veggies.
Medley of shredded vegetables – red and green bell peppers, green beans, onions, cabbage, lettuce
2. In a bowl, marinade the seafood with 1 knorr chicken cube seasoning, a pinch of salt, 1 teaspoon of curry powder, thyme, and cayenne pepper. Complete this with a tablespoon of Olive oil and dash of fish sauce. Combine and leave it to marinade for 10minutes in the fridge.
3. Boil the noodles in a pot with 2 cups of water, cut open the sachet and pour the seasoning over the noodles. Dooney’s Kitchen Tip: i am going to deviate from the packet instructions and give you my tip for cooking Indomie noodles. I add the sachet seasonings at the beginning. This is contrary to what it says on the packet, but trust me it is so much better. This will cook in about 5 minutes.
The rest of the cooking process should happen while the noodles are boiling. So quick, quick. Lol……..
4. Place your Wok on the cooker set to high heat. Dooney’s Kitchen Tip: a wok is preferable for stir fry, but if you don’t have any, use a frying pan. Just make sure you shake the pan regularly to evenly dissipate the heat.
Get the marinade out of the fridge and pick out each piece by hand and add to the Wok. Then add the vegetables I listed in Step 1 which should be set aside separately. Dooney’s Kitchen Tip: Do not pour the liquid content of the marinade into the wok. This defeats the purpose of searing the seafood which caramelises the outer layer.
5. Let the seafood fry in the Wok till you see the prawns turn a light shade of coral or pink. This should take under 2 minutes. Make sure you shake the Wok at least twice during this time.
Also empty the contents of the marinade into the Wok. Let this fry for another minute to absorb the liquid of the marinade.
6. Add half of the shredded medley of vegetables. Now it gets fun. Flip the contents of the Wok several times. I love doing this, feeling like a pro. If your kitchen dexterity skills are not so great, please ignore me, and simply stir around with a wooden spoon. We don’t want our yummy veggies to end up on the floor. Lol.
Dooney’s Kitchen Tip: You see why it is called Stir – Fry? Moving the vegetables around ensures that heat isn’t concentrated on one area which will overcook some portions of the veggies. You stir continuously for another 2 minutes.
7. By my calculations the noodles should be cooked al dente – a common term for cooking pasta. It is italian for firm but not hard. A crunchy happy medium. If you used 2 cups of water, you should be left with very little liquid left – perfect.
Take out the noodles with a fork or pasta spoon and add to the Wok.
8. Add 1 tablespoon of olive oil and the other half of the veggies. Dooney’s Kitchen Tip: I divided the veggies into two because it is inevitable that some veggies will be a little soft, so to still get that crunchy vegetable effect, add the other half just before the end of cooking. Combine the contents of the Wok properly using two forks or a pasta spoon and a fork. You need two to make this easier and faster. This should take you an extra minute or so and you are done.
…………..and that’s it. If you’ve always simply plonked Indomie noodles into a pot of water, don’t do it again. Lol. This is too simple to ignore. Okay, okay you have to chop the veggies but this is healthy and delicious and soooo worth it. What is an extra 10mins, if it means you will end up with this?
My favourite bits of this meal – yummy prawns and calamari – that right there people is the party in my mouth. Lol