LEE KUM KEE
Recipes -
tofu

Spicy Seafood Udon

Ingredients

Japanese udon noodles  150g
Mixed raw seafood, thawed and drained  150g
Onion, shredded  50g
Carrot, shredded  50g
Red chilli, sliced and deseeded 1
Vegetable or peanut oil  1 Tbsp

Sauce Mix

Lee Kum Kee Black Pepper Sauce  1 Tbsp

Method

1 Blanch the seafood for 1 minute, drain.
2 Heat the wok then add the red chilli, onion and carrots, stir-fry for 1 minute.
3 Add the noodles and sauce mix, toss well until heated through.
Serves   2 
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