Directions

To Cook

1. Mix all sauce ingredients (except 1 tbsp of ABC Sweet Soy Sauce) in a small bowl and set aside.
2. Separate rice noodles into individual pieces and place in a bowl. Pour 1 tbsp of ABC Sweet Soy Sauce into the bowl. Wear a glove and mix the noodles with the sweet soy sauce until all of the noodles become a darker colour.
3. Place garlic, bird’s eye chilli and large red chilli into a mortar and crush them into small pieces.
4. Add 1½ tbsp vegetable oil in a wok, and heat the wok over high heat. Allow the oil to become very hot before adding in the mussels and squid pieces. Cook for 1 min, or until the mussels and squid cook through. Scoop the mussels and squid into a bowl and discard the oil and liquid in the wok.
5. Clean the wok, dry and put it on the stove. Put 1½ tbsp of vegetable oil into the wok. After the oil has heated up, add the crushed garlic and chilli into the wok. Stir and cook until fragrant.
6. Add the prawns into the wok and cook them until they turn light pink, then add cooked mussels and squid and mix them together.
7. Add bamboo shoots and snake beans then stir for a few seconds. Add mushrooms, cut cherry tomatoes and noodles into the wok. Add the sauce and gently stir, and cook a few minutes until the noodles cook through.
8. Add fresh basil and turn the heat off. Stir all the ingredients and serve.