Always pays to carry some seafood in the freezer when on the road.  We usually have prawns, sea scallops and atlantic salmon.  There are many ways of using them.

This recipe just fell out of nothing and I made it up as I went.  It fed us both fully.  If you want more body I guess you could add extra seafood.

INGREDIENTS
6 large prawns
4 sea scallops
1 large carrot
2 medium celery sticks
3 spring onions
1 tablespoon soy sauce
1 tablespoon fish sauce
Dash of white pepper
2 cloves garlic
Knob of fresh ginger
1 cup chicken stock
1 1/2 cups water
1 pack fresh thin hokkien noodles

METHOD
Cut the carrot and celery into fine sticks.  Chop the onions into 1 cm pieces reserving some of the green tops for a garnish.  Finely slice them.  Grate the ginger and crush the garlic.

Place the stock, water and vegetables into a pan with the garlic and ginger.  Sprinkle over a good dash of white pepper then stir in the soy and fish sauces.

Onto the heat, bring to a simmer and cook for 30 minutes.

While the stock is cooking, thinly slice the scallops and cook in a hot pan with a little butter.  Just enough to cook through without overdoing it.  Put them to one side and cook the prawns the same way.

Place the noodles in a jug of hot water to soften and heat through then drain.

To serve place noodles in a bowl, arrange the scallops and prawns over them then ladle over the soup stock.  Garnish with finely sliced green spring onion tops.