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Photo of Lime and basil seafood stir-fry by WW

Lime and basil seafood stir-fry

Total Time
30 min
20 min
10 min
Succulent seafood mingles with soft noodles in this Thai-inspired stir-fry flavoured with tangy lime, aromatic basil and sweet soy sauce.


Calamari or squid, raw

200 g, (1xmedium tube)

Dry rice noodles

200 g

Sunflower oil

1 tbs

Raw peeled prawns

250 g, (buy 500g), peeled, deveined

Green shallot(s)

3 individual, cut into 2cm pieces


1 bunch(es), cut into 4cm pieces

Red capsicum

1 medium, thinly sliced

Kecap manis

2 tbs, (sweet soy sauce)

Lime juice

2 tbs

Fresh basil

¼ cup(s), torn


  1. Cut calamari tube lengthways down 1 side and open out. Wash and pat dry, removing any membrane from inside surface. Score flesh diagonally in a tight crisscross pattern. Cut into 5cm x 4cm pieces.
  2. Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until softened. Drain well.
  3. Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry calamari for 2-3 minutes or until lightly golden. Transfer to a plate. Reheat wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry prawns for 3 minutes or until cooked through and lightly golden. Transfer to plate with calamari.
  4. Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry shallots, asparagus and capsicum for 3 minutes or until tender. Add kecap manis and juice and stir-fry until well coated. Return calamari and prawns to wok with noodles. Stir-fry for 1 minute or until heated through. Add basil and gently toss to combine. Serve.


TIP: Steam-frying is another way to cook harder vegies such as asparagus stalks and carrots. Just add 2–3 tablespoons water to the wok and pop on a lid (or cover with a large baking tray) and cook for a few minutes until they are just tender but still retain a vibrant colour.