Pink Rice Stick Noodles With Seafood & Vegetables Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Asian fish sauce | 2 Tablespoon | |
| Ketchup | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 1/3 cup plus 2 tablespoons vegetable oil * | ||
| 1 small green bell pepper, ends trimmed, seeded, ribs removed, cut in julienne strips | ||
| 1/2 large carrot, cut in julienne strips | ||
| Red peppers | 2 Small, minced | |
| Bean sprouts | 2 Cup (16 tbs) | |
| Shallots | 8 , thinly sliced | |
| Garlic | 3 Clove (5gm), finley minced | |
| Ginger root | 2 Teaspoon, minced | |
| 3/4 pound raw medium-size shrimp, peeled, deveined | ||
| 1/2 pound sea scallops, cut in half horizontally or 1/2 pound cleaned small squid, cut in 1/2-inch rings | ||
| 6 ounces thin rice-stick noodles, soaked in warm water 30 minutes, well-drained | ||
| 2 large eggs, softly scrambled | ||
| Green onions | 3 Small, thinly sliced | |
| Salt to taste, if desired | ||
| Peanuts | 1/4 Cup (16 tbs), chopped | |
| Cilantro leaves | 1/2 Bunch (100gm) | |
| 1 green onion stem, chopped | ||
| 1 lime, cut in thin slices | ||
Directions
To prepare sauce, in a small bowl, combine fish sauce, ketchup, sugar and black pepper.
In a wok or large skillet, heat 2 tablespoons of oil over high heat until hot.
Stir-fry bell pepper, carrot and chili pepper 1 to 2 minutes.
Add bean sprouts; cook 1 minute more.
Remove vegetables.
Wipe wok dry with paper towels.
Reheat wok or skillet over high heat.
Add remaining oil.
Stir-fry shallots until soft; add garlic and gingerroot.
Cook 1 minute more.
Add shrimp and scallops.
Stir fry 2 to 3 minutes or until shrimp are pink and scallops are white and barely firm.
Reduce heat to medium-low.
Add vegetables and noodles to seafood; carefully blend ingredients.
Pour sauce over noodles; continue blending until noodles are coated and turn pink.
Blend in eggs and green onions.
Add additional fish sauce or salt, if desired.
Remove noodles to a serving platter.
Garnish with peanuts, cilantro, green onion stem and lime.
In a wok or large skillet, heat 2 tablespoons of oil over high heat until hot.
Stir-fry bell pepper, carrot and chili pepper 1 to 2 minutes.
Add bean sprouts; cook 1 minute more.
Remove vegetables.
Wipe wok dry with paper towels.
Reheat wok or skillet over high heat.
Add remaining oil.
Stir-fry shallots until soft; add garlic and gingerroot.
Cook 1 minute more.
Add shrimp and scallops.
Stir fry 2 to 3 minutes or until shrimp are pink and scallops are white and barely firm.
Reduce heat to medium-low.
Add vegetables and noodles to seafood; carefully blend ingredients.
Pour sauce over noodles; continue blending until noodles are coated and turn pink.
Blend in eggs and green onions.
Add additional fish sauce or salt, if desired.
Remove noodles to a serving platter.
Garnish with peanuts, cilantro, green onion stem and lime.
Chef
