SEAFOOD PLATTER WITH STIR FRY RICE NOODLES (VERMICILLI)

PORTIONS: 2

INGREDIENTS

8 oz. shrimps, peeled and deveined

4 oz. flounder cut in small pieces

2 cups rice noodles (vermicelli, cellophane noodles)

2 tbsp. vegetable oil

1 minced garlic clove

1½ tsp. minced ginger

2 Szechuan dry hot peppers triturated

½ cup orange peppers

1½ cups pea pods

1 cup oyster mushrooms

1 cup napa cabbage cut in pieces

1 tbsp. soy sauce

1 tbsp. oyster sauce

½ tbsp. chopped cilantro

METHOD

Place the noodles in a bowl and cover with warm water. Let it soak water until are soft but not too soft. Strain the noodles.

In a small frying pan heat 1 tablespoon of the oil and sauté half of the garlic and ginger. Add and sauté the flounder and shrimps with half of the cilantro.

In a wok or frying pan heat the rest of the oil and add the rest of the garlic and ginger, cook it for a few seconds. Add orange peppers, pea pods and oyster mushrooms, stir fry for 2 minutes. Add the napa cabbage and stir fry for ½ minute. Add the rice noodles, soy sauce and oyster sauce. Mix well.

Serve the stir fry noodles with vegetables and arrange on top the shrimps and flounder.