Wheat noodles, with seafood, mushrooms, quail eggs.

Summary

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

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Instructions

1. Cook the noodles for one and a half minutes, rinse, sprinkle with soy sauce and set aside.
2. 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
3. Pour boiling water over Shiitake for 20 minutes, and squeeze out of moisture.
4. Prepare the dressing – mix sesame oil, oyster sauce, lime zest, sugar, lime juice, fish sauce, soy sauce.
5. Heat a wok with vegetable oil, add garlic with ginger and immediately begin to stir, add vegetables and mushrooms.
6. Next, add the seafood and bamboo shoots.
7. Add the noodles, chopped cilantro, dressing.
8. Place on a platter, sprinkle with sesame seeds, green onions, quail eggs and leek rings.

Enjoy your meal!