Prep time: 5 mins
Cooking time: 15 mins
Vegetable or sunflower oil
Thumb sized piece of ginger, very finely chopped
2 cloves garlic, finely chopped
4 spring onions
1 carrots, julienned
400g seafood mix
Cooked egg noodles
- Heat some vegetable oil in a wok until piping hot. Add the ginger, garlic, spring onion and carrot and fry for a few minutes until beginning to colour.
- Add the chermoula tagine sauce and allow to simmer for 5 minutes. Add the seafood mix and allow to simmer until cooked through.
- Add in the cooked noodles and toss through so everything is coated.
- Serve with fresh chopped parsley and some crusty bread perhaps to mop up the delicious juices.