Sally recently went on a long train journey - over 4000 kms across Australia's Nullarbor Plains. Living onboard the Indian Pacific for 4 days was quite a challenge for Sally and Great Southern Rail and after an early 'hiccup' train staff - chefs, hostesses and managers - all made a huge and genuine effort to help Sally have a fantastic travel experience. The journey started in Sydney and ended in Perth, stopping on the way at Broken Hill, Adelaide, Cook and Kalgoorlie. Sally thought life on board was luxurious with a full sized double bed and fully equipped ensuite bathroom. Nearby was the Outback Explorer where Sally could relax for a few hours each day while the Indian rolled across Australia. All meals were taken in the traditional 'Orient Express' style Queen Adelaide restaurant car. Sally had contacted Great Southern Rail some months before travel to discuss her salicylate intolerance and GSR had responded saying they would ensure suitable supplies were available onboard. For some reason it turned out the train staff on board had been left out of the loup, but once this was brought to their attention, special 'Sally' friendly meal options were discussed during the journey and prepared for breakfast, lunch and dinner. As a result Sally had no salicylate symptoms, so could fully enjoy watching the Nullarbor unfold under the moonlight.
To tempt your taste buds here is one the lunch recipes adapted and prepared for Sally on board the Indian Pacific -

Indian Pacific (salicylate friendly) prawn and scallop noodles - serves 4
20 whole prawns, peeled and deveined
16 scallops, removed from shells
2 bunches bok choy
200grams chinese cabbage, shredded
40grams bean sprouts
1 tablespoon parsley, finely chopped
2 spring onions, chopped
320grams Hokkien noodles
4 cloves garlic, crushed
20ml rice bran oil
dash genuine maple syrup
dessert spoon brown sugar
tablespoon malt vinegar
pinch rock salt
20ml soy sauce
Method
In a hot wok add half the rice bran oil, followed by the prawns and scallops. Stir fry few moments until cooked halfway, then remove from wok and set aside in a cool place. The scallops and prawns will continue cooking as they cool down and will finish cooking when added back to the wok later.
Pour the other half of the rice bran oil into the wok and the add garlic and spring onions, cooking for another 30 seconds.
Add the bok choy and chinese cabbage tossing through until nearly cooked then add soy sauce, maple syrup, brown sugar, malt vinegar, noodles, bean shoots and parsley. .
Return the prawns and scallops to the wok and gently warm through prior to serving.

Sally hopes you enjoy this delicious seafood noodle recipe.