6

Tbs

vegetable oil

230

g

prawns; peeled and deveined

230

g

scallops

3

medium

carrots; cut julienne

4

stalks

celery; cut into 2cm pieces, on an angle

2

medium

red capsicum; seeded and julienned

2

medium

yellow capsicum; seeded and julienned

2

medium

green capsicum; seeded and julienned

2

mushrooms; sliced

3

tsp

garlic, minced

1

bunch

fresh coriander; chopped

1

bunch

spring onions; cut into 2cm pieces, on an angle

2

limes; juiced

1

tsp

red pepper flakes; or to taste

4

cups

sherry

¼

cup

soy sauce

455

g

soba noodles; cooked al dente

1

In a large, heated wok or sauté pan, add oil and heat it on high until it just begins to smoke.

2

Add the prawns and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, capsicums', mushrooms, and garlic. Stir-fry them for 3 minutes.

3

Add the fresh coriander and spring onions, and toss them in. Add the lime juice, red pepper flakes, and sherry.

4

Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by half. Add the soy sauce and mix it in. Add soba noodles and toss them in.