2 tbsp sweet soy sauce
2 tsp soy light sauce
1 tsp sesame oil
3 tbsp extra virgin olive oil
2 cloves garlic cloves, very finely sliced
1 knob ginger, peeled sliced into matchsticks
3 large egg s
4 stems Chinese broccoli, sliced
1 bunch spring onion finely sliced
1 bunch coriander
½ cup bean shoots
1 cup wombok
1kg cooked mussels, shells removed
1kg cooked clams, shells removed
200g dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles
Salt & pepper
For the Chinese Broccoli, trim the ends and cut into 5cm pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1cm thick.
For the noodles, prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Mix the marinade ingredients until sugar dissolves and add to hapuka fillets to marinate.
Heat extra virgin oil in a very large heavy based skillet or wok over high heat. Add garlic and ginger and cook in the pan for 1-2 minutes.
Crack the eggs into the pan and stir. Add Chinese broccoli, hapuka fillets, and salt and pepper.
Add cooked or fresh noodles, bean shoots and wombok and toss to combine. Add leftover marinade from the hapuka fillets to the pan, and add mussels and clams. Toss through a few times to combine all ingredients in sauce evenly.
Add spring onion and coriander, toss through and transfer to a large bowl for serving.