Serves 2

- 185g cleaned squid

- 4 large scallops, without roes

- 1 tbsp honey

- 1 tbsp rice or white-wine vinegar

- 1 tbsp Kikkoman soy sauce

- ½ red pepper

- 55g shiitake mushrooms

- 115g purple-sprouting or tender-stem broccoli

- 4 spring onions

- 100g Blue Dragon medium egg noodles

- 3 tbsp sunflower oil

- 1 clove of garlic, finely chopped

- 1 tsp dried chilli flakes (optional)

- 30g naturally roasted, unsalted peanuts

Rinse the squid, including inside the tube. Finely slice into rings and set aside on kitchen paper. Remove the small white muscle from the waist of the scallops and cut into large dice. Set aside on kitchen paper.

In a small bowl, mix the honey, vinegar and soy sauce with 2 tbsp warm water. Cut the red pepper in half lengthways, remove the seeds and finely slice. Remove the stalks from the shiitake mushrooms and finely slice the caps. Finely slice the broccoli and spring onions at an angle.

Prepare the noodles following the packet instructions. Drop in a pan of boiling water and boil for 3 minutes, then drain.

Set a large frying pan or wok over a high heat. Once hot, add the oil. When sizzling hot, add the scallops and fry briskly for 1 minute, until lightly coloured but not cooked through. Remove with a slotted spoon to a clean bowl. Add half the squid to the very hot pan. Stir-fry for a few seconds until lightly cooked, then, using a slotted spoon, remove and place with the scallops. Repeat with the remaining squid.

Immediately add the garlic and chilli flakes to the hot pan. Fry briskly for a few seconds, then mix in the peanuts, stir-fry for a few seconds so that they barely colour, then quickly add all the vegetables. Stir-fry briskly for 2-3 minutes, then mix in the soy mixture, scallops and squid. Allow the sauce to boil, cook for 30 seconds, then stir in the noodles. Once piping hot, serve immediately.

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