Tuesday, January 3, 2017
Asian Seafood & Mushrooms Noodles
by Diane Balch
Adapted from Dorie Greenspan's: Shrimp and Cellophane Noodles
Preparation: 20 minutes
Serves: 4 - 6
1 ounce dried Chinese Tree Ear Mushrooms chopped (a.k.a: auricula, black tree fungus)
2 tablespoons Grapeseed Oil
1 onion chopped
3 cloves of garlic chopped
1 teaspoon of Chinese-five-spice powder
1 teaspoon of sugar
1/2 teaspoon of cayenne pepper
1 teaspoon of salt
1 pound of seafood ( I used Trader Joe's Seafood Blend unthawed)
1 pound of rice noodles
1 tablespoon Toasted Sesame oil
3 tablespoons of fresh cilantro minced
Asian Hot Chili Sauce (I used Sricacha from Huy Fong Foods)
1) Put dried mushrooms in a bowl with 2 cups of water and microwave them for 3 minutes. Let sit in water until ready to chopped them.
2) Bring a large sauce pan of well salted water to a boil.
3) While waiting for the water to boil heat on medium-high the Grapeseed oil in a large skillet or wok. Saute the onions, and garlic until wilted. Do not brown the garlic.
4) Chop the mushrooms and add them to the skillet. Cook for a minute and then remove all vegetables from the pan. Set aside.
5) Mix the Chinese-five-spice powder with the sugar, salt and cayenne pepper.
6) Put the seafood into the skillet on medium high and coat it with the spice mixture. Cook for about 1 minute or until the fish is opaque.
7) Add vegetables back into the skillet and remove it from the heat.
8) When the noodles are cooked pour them into the skillet and mix them with the vegetables. Add the toasted sesame oil and cilantro.
9) Individually garnish with hot chili sauce to taste.