Töginger Rice Noodles with Seafood from Wok
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g seafood, frozen
- 100 ml olive oil
- 3 cloves garlic, chopped
- 1 chilli pepper (s), cut into thin rings
- 125 g noodles (rice noodles), ideal the wider noodles
- 125 ml chicken broth
- 3 tablespoon white wine, dry
- 1 tomato (s), diced
- Basil, to taste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the seafood thaw slowly. Mix olive oil with chilli and garlic and add to the seafood, cover and chill for 1 hour.
- Heat 2 tablespoons of oil from the marinated seafood in the wok and fry the seafood with the remaining oil for 3 minutes. Put aside.
- Heat the stock and wine in the wok, stir in the noodles, cover and steam for 5 minutes until soft.
- Mix in the seafood with the liquid and season with salt and pepper.
- Serve with basil and diced tomatoes.
- A splash of teryaki sauce goes very well with it.
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