- 3 cups (750 ml) salt–reduced fish or chicken stock
- 4 spring onions (scallions), chopped
- 1 tablespoon grated fresh ginger
- 1 stem lemongrass, white part only, finely chopped (optional)
- 2 teaspoons salt–reduced soy sauce
- 225 g (8 oz) skinless, boneless firm white fish fillets, such as blue–eye cod, cut into 2 cm (¾ inch) pieces
- 125 g (4 oz) scallops, roe removed, thickly sliced
- 175 g (6 oz) cooked prawns (shrimp), peeled and deveined
- 1⅔ cups (200 g) shredded bok choy
- 300 g (10 oz) wok–ready udon (rice) noodles
- Put the fish stock, spring onions, ginger, lemongrass and soy sauce in a wok or large non–stick frying pan and bring to the boil.
- Add the fish to the wok and return to the boil.
- Add the scallops, reduce the heat to low and simmer for 1 minute.
- Add the prawns to the wok, stirring to combine, then add the bok choy and noodles and cook for 2–3 minutes longer, or until the noodles are heated through and the fish and scallops are opaque.
- Divide among serving bowls, and serve immediately.