Asian Noodles with Vegetables and Seafood

Ingredients

• 300 g rice vermicelli
• 2 untreated limes
• 1 Mandarin orange
• 1 handful mint
• 2 red bell peppers
• 1 Red Onion
• 4 tbsp light sesame oil
• 600 g mixed seafood (prepped, cleaned, e.g., large shrimp, mussels, squid tubes, mini octopuses)
• 1 tbsp light soy sauce
• pepper (ground)
• chili flakes
• Salt
• 4 tbsp roasted cashew nuts (unsalted)

Instructions

1. 1.

   Cook the noodles according to package instructions, then drain, rinse with cold water and set aside.

2. 2.

   Quarter one lime and set aside. Grate the zest of the second lime and squeeze its juice. Squeeze the mandarin orange as well. Rinse the mint, shake dry and pluck the leaves. Wash, trim and slice the bell pepper into thin strips. Peel the onion and cut it into strips too.

3. 3.

   Heat 2 tbsp oil in a wok and stir-fry the onions and peppers. Rinse the seafood, drain well and add to the vegetables. Stir-fry together for 2-3 minutes. Then fold in the noodles and cook another 1-2 minutes. Season with lime juice and zest, mandarin juice, soy sauce, pepper and chili flakes. Adjust with a pinch of salt if needed. Mix in the mint and cashew nuts and portion into takeaway boxes with a lime wedge each.