Luxe Seafood Noodle Salad with Broccolini

Boil plenty of water in a pot or saucepan. Heat half of the sunflower oil in a deep frying pan over medium-high heat. Fry the broccolini for 4 - 6 minutes or until evenly browned, then deglaze with a splash of water and cover with the lid. Allow to cook for 4 - 5 minutes over medium heat, then stir in half of the Korean-style spices. Season to taste with salt and pepper, then set aside.

Boil the rice noodles for 6 - 7 minutes until al dente, then drain and return to the pot. In a small bowl, combine the ginger stir-fry sauce with the soy sauce and half each of the honey and white wine vinegar. Add some sambal as preferred, then transfer the sauce to the noodles and toss well to combine.

Pat the fish and shrimp dry with kitchen paper. Coat with the rest of the Korean-style spices and season with salt and pepper. Heat the rest of the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the fish and shrimp for 2 - 3 minutes, then remove from the pan.

Juice the orange into a small bowl. Crush or mince the garlic and transfer it to the orange juice. Add the sweet chilli sauce and the rest of the honey and white wine vinegar, then mix well to combine. Transfer the sauce to the frying pan and cook for 1 - 2 minutes over high heat, or until the sauce has thickend slightly. Meanwhile, roughly chop the peanuts.