400 g udon noodles (2 x 200g packets), loosen
150 g mixed prawns and scallops
90 g botton mushrooms, cut the stalks and sliced
1 red chilli, diced
1 small yellow pepper, sliced
1 tsp minced ginger or fresh ginger, finely chopped
1 tbsp vegetable oil
Pinch of salt
Pinch of white pepper
1 tsp egg white
2 tbsp Lee Kum Kee Premium Oyster Sauce (or Panda Oyster Sauce)
2 tbsp Lee Kum Kee XO Sauce
Mix prawns and scallops with marinade and set aside.
Heat the 1 tbsp oil and stir in a non-stick pot, sauté the minced ginger. Stir fry prawns and scallops at high heat for 2 minutes.
Add in mushrooms, red chilli and yellow pepper stirring for 2 more minutes.
Step 4:Add in noodles and sauce mix. Stir fry for 2 minutes or until heated through, then serve.