Thai Warm Seafood Noodle Salad
Brandon Dowdy
From the Kitchen of: Aunt Donna
ingredients
- 8oz Rice Vermicelli Noodles
- 1 lb Bok Choy
- 1/4 Cup of Oil
- 1 Lg Onion (Thinly Sliced)
- 1 Lg Red Bell Pepper (Thinly Sliced)
- 1 lb White Fish Fillets (Cut Into Small Cubes)
- 8oz Scallops
- 1 lb Shrimp (Cooked, Peeled & De-veined)
- 1/3 Cup Torn Fresh Mint Leaves
- 1/3 Cup Fresh Coriander Leaves (Chopped)
- 1/2 Cup Chopped, Roasted, Unsalted Cashews
- 1/2 Cup Mir-in (Rice Wine)
- 2 Tbsp Lemon Juice
- 2 Tbsp Fish Sauce
- 2 Tsp Sweet Chili Sauce
- 1 Tbsp Sugar
- Place all ingredients in a jar and shake until well combined.
directions
- 1
Place rice vermicelli noodles in a large bowl. Cover with boiling water; set aside for 15 minutes; drain. Remove
- 2
stems from Bok Choy and shred leaves. Heat half of the oil in a large fry pan. Add onion and bell pepper stir-fry over medium-high heat for 2 minutes; remove from pan. Add Bok Choy and stir-fry for 1 minute; remove. Heat remaining oil in pan, add fish and scallops; stir-fry for 2 minutes or until just cooked and tender. Add dressing, stir over medium heat until combined with pan juices. Combine seafood mixture with the cooked prawns, vegetable mixture and noodles. Serve sprinkled with mint, coriander and cashews.
Source: Donna Maxfield
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