Hot and Sour Seafood with Super Lo-Cal Noodles

Preparation time:20 minutes


  • 12 medium green king prawns, peeled and butterflied
  • 1 small squid tube, thinly sliced
  • 1 kg small fresh mussels
  • 2 spring onions, white and pale green parts only, sliced
  • 1 cup very finely shredded Chinese cabbage
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 medium red chillies, sliced more or less to your taste
  • 1 pack of Chang’s Super Lo Cal Noodles, rinsed under cold water and drained


  • 2 tbsp. Chang’s Fish Sauce
  • 2 tbsp. fresh lime juice
  • 1 tbsp. sugar
  • 1 tbsp. reserved mussel water


  1. Using a large saucepan, heat salted water. Once boiling, turn heat down to a simmer.
  2. Add the squid and prawns into salted water, monitoring until just cooked. Remove seafood and reserve, leaving two tablespoons of the cooking water in the saucepan.
  3. Heat the water in the saucepan and when hot, add the mussels adding the mussels. After one minute, give the pan a shake and check when mussels begin to open.
  4. Drain mussels over a bowl and reserve the mussel cooking liquid. Then drain the reserved liquid through a fine sieve, discarding debris.
  5. Remove the meat from half the mussels and discard the shells, leaving the others intact.
  6. Mix all the dressing ingredients in a bowl or jar and stir until the sugar dissolves.
  7. Combine spring onions, Chinese cabbage, chillies and Super Lo Cal Noodles in a bowl, and stir through the dressing - allow to sit for five minutes.
  8. Then gently stir through the reserved seafood, along with the coriander and the mint, and serve immediately.