A traditional Malay dish with a fresh twist using lime leaves and spinach and Aussie ingredients!
Place rice noodles in a large pan and cover with boiling water. Let soak for 8 minutes, until tender. Drain; rinse with cold water.
Heat a large frypan or wok over medium heat, adding oil 1 chopped garlic clove.
Add scallops and lightly fry until golden. Remove scallops and set aside.
Stir in chilli paste add more to taste if required.
Up the heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are browned, about 2 minutes. Add onions, stirring, until beginning to soften and turn translucent.
Add noodles and fish and soy sauces, stirring to coat.
Add spring onions, pepper, spinach, bean shoots, prawns and scallops; cook, stirring, until bean shoots are tender-crisp, about 2 minutes.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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