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PrintSHELLFISH NOODLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the shellfish according to type: scrub the mussels and cockle shells, scraping off any barnacles, and wash in several changes of fresh cold water; rinse the prawns and scallops and pat dry.
- Heat the oil in a wok or large open pan, add the spring onions, ginger, chillies, garlic, turmeric and tomatoes and stir-fry over a high heat for 2 minutes.
- Reduce the heat, add the shellfish, cover the wok and cook for 5 minutes, stirring frequently.
- Meanwhile, pour boiling water over the noodles to cover them; leave to stand for 4 minutes or according to packet instructions. Drain well and toss with the herbs.
- Discard any unopened shellfish, taste the sauce and adjust the seasoning if necessary, then serve immediately, on a bed of noodles.
INGREDIENTS
- 1.5 kg mixed shellfish
- 2 tablespoon sesame oil
- 4 spring onions, finely chopped
- 2 tablespoon finely chopped root ginger
- 4 fresh red chillies, finely chopped
- 2 garlic clove, crushed
- 2 teaspoon turmeric
- 6 tomatoes, skinned, seeded and chopped
- 250 grams rice vermicelli noodles
- 6 tablespoon chopped fresh mixed herbs
- Salt and freshly ground black pepper
5 comments for “Shellfish Noodles”
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