Stir Fried Noodles with Seafood

INGREDIENTS:

4 tablespoons olive oil
2 red peppers, seeds removed and cut into thin strips
4 leeks, cut into strips
2 large onions, peeled and cut into thick wedges
300g cherry tomatoes, halved
4 garlic cloves, peeled and cut into slivers
A few sprigs of coriander
4 teaspoons balsamic vinegar
Salt
Ground black pepper
300g dried medium Egg or rice noodles
400g frozen Mixed seafood and prawns


PROCEDURE:

Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.

In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.

Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).

Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.

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Vegetarian Version
Omit the frozen fish and add a bag of frozen vegetables in its place. Just make sure the vegetables are cooked through and the dish is really hot.

Freezer Tip
If you freeze thinly cut strips of raw chicken breast, you can also add them straight from the freezer to this recipe, in the same way as you cook the seafood. Make sure the chicken is piping hot and cooked through.