Community Recipe Stir Fried Rice Noodles With Seafood

STIR-FRIED SEAFOOD WITH NOODLES

Stir-Fried Seafood with Noodles image

Having bags of frozen seafood and vegetables in the freezer is always a great standby for an emergency instant supper. Whether they are mixed with spicy rice, added to pasta or soups or simply served in a stir-fry, as with this recipe, it will always promise to be a fast and tasty supper.

Provided by FPG

Categories https://www.thefoodpocketguide.com/dish-type/main-courses/

Time 25m

Number Of Ingredients 12

Ingredients

4 tbsp Olive oil
2 red peppers, seeds removed and cut into thin strips
4 leeks, cut into strips
2 large onions, peeled and cut into thick wedges
300 g cherry tomatoes, halved
4 garlic cloves, peeled and cut into slivers
A few sprigs of coriander
4 tsp balsamic vinegar
Salt
Ground black pepper
300 g dried medium Egg or rice noodles
400 g frozen mixed seafood and prawns

Steps:

Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.
In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.
Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).
Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.

Nutrition Facts :

STIR-FRIED RICE NOODLES

Stir-Fried Rice Noodles image

Make and share this Stir-Fried Rice Noodles recipe from Food.com.

Provided by CJAY8248

Categories < 60 Mins

Time 40m

Yield 1 recipe, 6-8 serving(s)

Number Of Ingredients 21

Ingredients

6 tablespoons oil
2 eggs, beaten well
1 teaspoon minced garlic
6 scallions, cut into 1 1/2-inch pieces, shredded
1/2 Chinese barbecue pork, cut into matchstick pieces
8 dried Chinese mushrooms, soaked in hot water until spongy. Discard stems, shred caps
1/2 lb shrimp, shelled, deveined, rinsed in cold water, pat dry and cut into 4 thin strips
1/4 teaspoon baking soda
1/2 egg white
1 teaspoon sherry wine
1/3 cup bell pepper, cut in long thin strips
1 tablespoon curry paste
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon sugar
1 tablespoon black soy sauce
1 tablespoon thin soy sauce
1 tablespoon sherry wine
1/2 lb dried rice sticks, . drain in colander and place in plastic bag to keep from drying (soaked in very warm water but not burning hot tap water for 15 min. or until softened but still resi)
2 cups fresh bean sprouts, rinsed and drained
2 teaspoons sesame oil

Steps:

Heat wok over medium heat. Swirl in 2 Tblsp. oil; swirl in eggs and spread into a large pancake. Turn pancake when set. Remove from wok; cut pancake into thin strips and set aside. Heat 4 Tblsp. oil in wok over high heat. Add garlic and stir until golden brown. Add half the scallions; stir fry for a few seconds. Add BBQ Pork, mushrooms and stir fry for 20 seconds. Add shrimp mixture, stirring until shrimp turn pink. Add bell peppers and sauce mixture, mixing well. Turn heat down to medium. Add rice sticks, toss, mix and cook until evenly coated with sauce. Add bean sprouts. Toss and stir until rice sticks are thoroughly heated. Swirl in sesame oil; add remaining scallions and mix well. Transfer to a large serving platter. Serve hot. Top with egg strips.

Nutrition Facts : Calories 388.4, Fat 17.9, SaturatedFat 2.7, Cholesterol 128.1, Sodium 390.7, Carbohydrate 40.6, Fiber 2.5, Sugar 3.8, Protein 13.7

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