| Ingredients: | Seasoning: |
| 1 packet Pacific West Salt & Pepper Squids 500g Chinese Longevity Noodles 150g Bean Sprouts 150g Chinese Chives, cut into 2 inches long 1 Carrot, julienne cut 1 Garlic, sliced 2 Red Chilli, seeds removed and shredded 3 tbsp Cooking Oil | 2 tbsp Oyster Sauce 2 tbsp Fish Sauce 1 tbsp Dark Soy Sauce 1 tbsp Sesame Oil Salt & pepper to taste |
Method:
- Boil a pot of water, blanch the longevity noodles until soft. Drain under cold running water. Set aside.
- Preheat oil to 1800C. Deep fry Pacific West Salt & Pepper Squids for 3 to 4 minutes or until golden brown. Set aside.
- Heat cooking oil in a wok and add garlic. Stir fry until fragrant. Then, add carrots and noodles. Stir fry for a minute.
- Add seasonings, bean sprouts, chinese chives and red chilli. Continue to stir fry until the noodles are well mixed.
- Serve the noodles in a plate and top with Salt & Pepper To serve, place Salt & Pepper Squids on top of the Noodles.
