Whelks In Spicy Oyster Sauce With Noodles Recipe

INGREDIENTS:

• A large glug of peanut oil
• 500 g cooked whelks, picked and thinly sliced
• 1 can of bamboo shoots, thinly sliced
• 1 courgettes, sliced into ribbons with a peeler
• 2 cloves garlic, minced
• 1 red chilli, finely sliced
• A finger of grated ginger
• A large splash of light soy sauce
• A tbsp oyster sauce (don’t over do it or it becomes very salty) 
• A drizzle of  sesame oil
• 6 spring onions, finely sliced
• A large handful of coriander, finely chopped
• A pack of fresh thin egg noodles
• A large pinch of toasted sesame seeds

INSTRUCTIONS:

1. Heat the peanut oil in a wok until it is smoking. Add the whelks and bamboo shoot and stir-fry for about 2-3 minutes.
2. Remove them from the wok and place to one-side whilst you stir fry the garlic, chilli and ginger. Add the soy and oyster sauce then return the whelks and bamboo shoots.
3. Stir-fry for a couple of minutes. As the sauce starts to thicken add the 4 of the spring onions and the coriander. Make sure all the ingredients are combined equally. Set to one side.
4. Add the noodles to a pan of boiling water for a couple of minutes, before draining them and adding a drizzle of sesame oil. Place the noodles on a plate and add the whelks sauce. Sprinkle with toasted sesame seeds.

Source: Lover Of Creating Flavours

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