Wednesday, November 24, 2010

Spicy Basil Lime Seafood with Lucky Fuzhou Noodles

Yummy!  This is a great seafood lovers entree.  Fuzhou vermicelli noodles are made with a special flour and process.  When dry, they are as thin as a thread.  "Long Life Noodles" or "Lucky Noodles" are some other names for these noodles.
      Recipe:  Saute a little bit of minced ginger and minced garlic with vegetable oil in a saute pan or wok over medium high heat. 
     Add a little bit each of these chopped vegetables:  red bell pepper, yellow bell pepper, green bell pepper, onion, reconstituted rinsed salt kelp, green onion and daikon radish. 
     Add a thin sliced shiitake mushroom. 
     Quickly stir fry the vegetables till they are half cooked.
     Add a few shelled shrimp, a few reconstituted sun dried small anchovies, a few shelled mussels, a few small cod pieces and some sliced squid. 
     Stir fry and toss the ingredients together. 
     Add sea salt and black pepper.
     Add a couple pinches of turmeric.
     Add a spoonful of Korean Red Serrano Chile Sauce.
     Add a few whole fresh Thai basil leaves. 
     Add a splash of hot water to form a thin sauce.
     Cook a portion of Fuzhou Flour Vermicelli noodles in boiling water.  (The noodles cook quickly.  Just drop them into boiling water and one minute later they are cooked.  Drain the excess water from the noodles before adding them to the seafood and sauce.)
     Add the cooked fuzhou noodles. 
     The turmeric spice will turn the noodles a pretty shade of yellow. 
     Add a squeeze of lime juice to the seafood and noodles while tossing them in the pan. 
     Arrange some blanched or steamed baby bok choy halves and feathered snow peas on the plate. 
     Use a fork or chop sticks to set the noodles and seafood on the center of the plate.
     The aroma is so fresh with the fruits of the sea!  The hot chili sauce makes this entree a little bit spicy.  The basil leaf and lime are subtle flavors that are so soothing.  Seafood with Lucky Noodles!  You can't go wrong with a dish like this if you need some luck!  Yum!  ...  Shawna

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