Asian Noodles with Seafood
by Editorial Staff
Wheat noodles, with seafood, mushrooms, quail eggs.
Ingredients
- Wheat thin noodles – 70 g
- Shrimp 16/20 – 2 pcs.
- Mussel in / m – 1 pc.
- Boiled octopus – 50 g
- Dried shiitake mushrooms – 6 pcs.
- Onions – 20 g
- Bulgarian pepper – 20 g
- Carrots – 20 g
- Garlic – 1 tooth
- Ginger, fresh root – 1 cm
- Pickled bamboo sprouts – 15 g
- Celery stalk – 20 g
- Mini corn – 1 pc.
For refueling:
- Oyster sauce – 1.5 tablespoon
- Soy sauce – 1 tablespoon
- Sesame oil – 2 teaspoon
- Fish sauce – 2 teaspoon
- Lemon zest – 1 teaspoon
- Lime juice – 2 teaspoon
- Sugar – 2 teaspoon
Directions
- Cook the noodles for one and a half minutes, rinse, sprinkle with soy sauce and set aside.
- Peel the stalk of celery with a vegetable peeler, cut it into thin oblique directions. Bell peppers and carrots – long strips. Onions – in half rings. Chop the garlic and ginger with a knife. Mini corn – halved
- Pour boiling water over Shiitake for 20 minutes, and squeeze out of moisture.
- Prepare the dressing – mix sesame oil, oyster sauce, lime zest, sugar, lime juice, fish sauce, soy sauce.
- Heat a wok with vegetable oil, add garlic with ginger and immediately begin to stir, add vegetables and mushrooms.
- Next, add the seafood and bamboo shoots.
- Add the noodles, chopped cilantro, dressing.
- Place on a platter, sprinkle with sesame seeds, green onions, quail eggs and leek rings.
Enjoy your meal!
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