Recipe - Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce [Serves 2]

Ingredients:

• 1 packet of udon noodles (approximately 200g)
• 150g frozen mixed seafood (shrimps, seafood stick, mussels and scallops)
• 1 egg, beaten
• ½ cabbage, sliced (approximately 80g)
• 1 Tbsp oil

Sauce Mix:

• 1 Tbsp Lee Kum Kee Premium Oyster Sauce
• 1 Tbsp Lee Kum Kee XO Sauce
• 20ml chicken stock
• 2 tsp sugar

Lee Kum Kee Premium Oyster Sauce 510g

Price Special Price £3.95 Price Regular Price £4.65

Lee Kum Kee XO Sauce 220g

Price Special Price £13.18 Price Regular Price £15.50

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Method:

1. Add oil in a wok over a medium heat. Once the oil is sizzling hot, add the seafood mix and the sliced cabbage, stir-fry until softened. Set side.
2. Put the udon noodles in the wok, stir-fry until cooked, then add the seafood and sliced cabbage mix.
3. Pour the sauce mix and beaten egg in the wok, give a good toss and it is ready.