Asian Style Stir-fried Pasta

Name: Asian Style Stir-fried Pasta
Ingredients: 200 g fettuccine; 30 g red capsicum (shredded); 4 fresh shitake mushrooms (shredded); 70 g 70g squid (cleaned and cut into thick slices); 3 large prawns (shelled leaving tails intact and cut into halves); 50 g chicken fillet (shredded); 1/2 tsp chopped garlic; 2 tbsp oil; 1 tbsp oyster sauce; 1½ tbsp tom yam sauce; 1/2 tsp dark soya sauce; 1/2 tsp tsp sugar; A good dash of pepper; 3-4 tbsp water

By AMY BEH

Ingredients

200g fettuccine
30g red capsicumshredded
4 fresh shitake mushroomsshredded
70g 70g squidcleaned and cut into thick slices
3 large prawnsshelled leaving tails intact and cut into halves
50g chicken filletshredded
1/2tsp chopped garlic
2tbsp oil

Seasoning:

1tbsp oyster sauce
1½tbsp tom yam sauce
1/2tsp dark soya sauce
1/2tsp tsp sugar
A good dash of pepper
3-4tbsp water

Instructions

Cook pasta (fettuccine) in 2l salted boiling water. Add a few drops corn oil into the water.
Boil for 4?5 minutes, stirring occasionally. Drain in a colander and put aside.
Heat wok with oil and sesame oil. Add garlic and chicken fillet and fry until heated through. Toss in the squid, prawns and seasoning. Stir to mix well.
Add the pasta, capsicum and mushrooms. Stir-fry well for 2?3 minutes then dish out to serve immediately.