Stir-Fry Mixed Seafood and Noodles
Fresh fish, shrimp, scallops and vegetables on a bed of noodles. Delicious!
Ingredients
- 3 1/2 oz Asian rice noodles, such as vermicelli
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp white wine or rice wine
- 2 Tbsp fish stock or water
- 1 tsp sugar
- 2 tsp peanut oil
- 1 knob of fresh ginger, approx 1 inch, finely diced
- 2 scallions, sliced into 2-inch lengths
- 10 oz thick fish fillets, such as perch, skin and bone removed
- 12 large green shrimp, peeled, preferably with tails intact
- 1 medium red bell pepper or red pepper, finely sliced
- 12 spears fresh asparagus, halved
- 12 raw scallops (3 oz)
- 2 Tbsp fresh cilantro, for garnish
Directions:
Cook noodles according to packet instructions, drain and keep warm.
Combine soy sauce, wine, stock and sugar and set aside.
Heat oil in a wok or a non-stick pan with a lid, add ginger and scallions. Stir-fry for 1 minute. Add fish and shrimp and stir-fry until shrimp start to curl. Add pepper and asparagus and stir-fry 1 minute longer.
Add scallops and sauce, cover and steam for 1 to 2 minutes or until scallops are just cooked.
Serve atop the warm noodles, scattering fresh cilantro on top to garnish.
Variations:
The nutritional information for this recipe is based on the use of perch for the fish fillets. You may also like to try other lower-fat fish varieties, such as blue eye, flake or ling.
If you would like to increase your intake of Omega 3 fatty acids, you can choose fish with a higher oil content, such as salmon or swordfish. While this may slightly increase your fat consumption for the day, rest assured that these fats have many health benefits.