Seafood noodle bowl

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

Preparation

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.

Serves 4

Preparation: 15 minutes

Cooking: 5 minutes