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Pink Rice Stick Noodles With Seafood & Vegetables

Flavors.of.Asia's picture
  Asian fish sauce 2 Tablespoon (Or As Needed, Nampla)
  Ketchup 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Vegetable oil 6 Tablespoon (1/3 Cup Plus 2 Tablespoons)
  Green bell peppers 1 Small, ends trimmed, seeded, ribs removed, cut in julienne strips
  Carrot 1⁄2 Large, cut into julienne strips
  Whole red chili pepper 2 Small, stemmed, seeded, minced,
  Fresh bean sprouts 2 Cup (32 tbs)
  Shallots 8 , thinly sliced
  Garlic 3 Clove (15 gm), finley minced (Large Cloves)
  Minced ginger root 2 Teaspoon
  Raw shrimp 3⁄4 Pound, peeled and deveined (Medium Sized)
  Sea scallops/Cleaned small squid 1⁄2 Pound, scallops cut in half horizontally / squid, cut in rings
  Thin rice noodles 6 Ounce, soaked in warm water 30 minutes, well-drained
  Eggs 2 Large, softly scrambled
  Green onions 3 Small, thinly sliced
  Salt To Taste (If Desired)
  Chopped peanuts 1⁄4 Cup (4 tbs)
  Fresh cilantro leaves 1⁄2 Bunch (50 gm)
  Green onion stems 1 , chopped
  Lime 1 , cut into thin slices

To prepare sauce, in a small bowl, combine fish sauce, ketchup, sugar and black pepper.
In a wok or large skillet, heat 2 tablespoons of oil over high heat until hot.
Stir-fry bell pepper, carrot and chili pepper 1 to 2 minutes.
Add bean sprouts; cook 1 minute more.
Remove vegetables.
Wipe wok dry with paper towels.
Reheat wok or skillet over high heat.
Add remaining oil.
Stir-fry shallots until soft; add garlic and gingerroot.
Cook 1 minute more.
Add shrimp and scallops.
Stir fry 2 to 3 minutes or until shrimp are pink and scallops are white and barely firm.
Reduce heat to medium-low.
Add vegetables and noodles to seafood; carefully blend ingredients.
Pour sauce over noodles; continue blending until noodles are coated and turn pink.
Blend in eggs and green onions.
Add additional fish sauce or salt, if desired.
Remove noodles to a serving platter.
Garnish with peanuts, cilantro, green onion stem and lime.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2754 Calories from Fat 1131

% Daily Value*

Total Fat 128 g196.2%

Saturated Fat 19 g95.1%

Trans Fat 0 g

Cholesterol 1014.9 mg338.3%

Sodium 4828.9 mg201.2%

Total Carbohydrates 253 g84.2%

Dietary Fiber 12.9 g51.7%

Sugars 41.6 g

Protein 152 g304.3%

Vitamin A 307.3% Vitamin C 294.7%

Calcium 60.6% Iron 115.2%

*Based on a 2000 Calorie diet

Pink Rice Stick Noodles With Seafood & Vegetables Recipe