Mixed Seafood Stick Noodles

4 dried Chinese mushrooms
450 g/l lb rice stick noodles
salt
2 tablespoons polyunsaturated vegetable oil €¢
4 spring onions, chopped
2 cloves garlic, peeled and sliced
1 x 2.5 cm/1 inch piece root ginger, finely
chopped
50 g/2 oz frozen peeled prawns, thawed
100 g/4 oz fresh or frozen squid, sliced
I x 225 g/8 oz can clams, drained
2 tablespoons dry sherry
1 tablespoon soy sauce

Soak the mushrooms in warm water for 15 minutes. Squeeze well, discard the stalks, then slice the mushroom caps.

Cook the rice stick noodles in boiling salted water for 7 to 8 minutes until just tender. Drain and rinse in cold water. Keep on one side.

Heat the oil in a wok or deep frying pan, add the spring onions, garlic and ginger and stir-fry for 30 seconds. Stir in the mushrooms, prawns and squid, then cook for 2 minutes. Stir in the remaining ingredients, then carefully stir in the noodles and heat through. Pile the mixture into a warmed serving dish and serve immediately.

SERVES 4 to 6