Spicy seafood noodle soup (Chaomamian)

1. Scrub the mussels thoroughly, cut the squid into rings and peel the shrimp; cut the pork leg into thin strips, slice the onion and Chinese cabbage into strips and finely chop the garlic and ginger.

2. Heat the oil in a large pot and stir-fry the pork for 2 minutes, then add the garlic, ginger and onion and fry for another minute.

3. Take off the heat, stir in the chilli flakes and keep stirring for half a minute so the oil turns red without burning the chilli.

4. Return to the heat, add the Chinese cabbage and stir-fry for 2 minutes, then pour in the water, add the soy sauce and salt and simmer for 5 minutes.

5. Add the mussels, squid and shrimp and simmer for 3-4 minutes until the mussels open (discard any that stay closed); meanwhile cook the noodles separately in water and drain.

6. Divide the noodles between deep bowls, ladle over the hot red broth with the seafood and serve immediately.

Tip: Chinese immigrants carried this coastal noodle soup abroad – in Korea, as jjamppong, it's one of the most popular "Chinese" dishes. A frozen seafood mix works well too; just thaw and drain it first.