Name: Sweet chilli mussels and hokkien noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 440 gram thin hokkien noodles; 2 tablespoon peanut oil; 1 shallot (25g), sliced thinly; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1 kilogram mussels; 2 tablespoon chinese cooking wine; 2 green onions, sliced thinly; 1 fresh long red chilli, sliced thinly; 2 tablespoon sweet chilli sauce; 1/4 cup loosely packed fresh coriander leaves

Ingredients

440 gram thin hokkien noodles

2 tablespoon peanut oil

1 shallot (25g), sliced thinly

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1 kilogram mussels

2 tablespoon chinese cooking wine

2 green onions, sliced thinly

1 fresh long red chilli, sliced thinly

2 tablespoon sweet chilli sauce

1/4 cup loosely packed fresh coriander leaves

Method

1.Place noodles in medium heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat half the oil in wok; stir-fry shallot, garlic and ginger until shallot softens. Add mussels and cooking wine; cook, covered, about 5 minutes or until mussels open (discard any that do not).

3.Remove mussels from wok; reserve ¼ cup cooking liquid. Remove half of the mussels from their shells.

4.Heat remaining oil in wok; stir-fry onion and chilli until onion softens. Return mussels to wok with noodles, sauce and reserved cooking liquid; stir-fry until hot, season to taste.

5.Serve with sprinkled with coriander.

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