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Seafood Noodle Soup

Makes: 4 servings

Ingredients:

1/4 lb. dried flat rice noodles
1/2 tsp. salt
1/4 tsp. ground white pepper
2 Tbsps. vegetable oil
1 Tbsp. julienned ginger
1 carrot, julienned
1 leek, white part only, julienned
1 zucchini, julienned
half red bell peppers, julienned
1 inner celery rib, julienned
1 cup bottled clam juice
1/2 cup chicken broth
1 half red bell pepper, julienned
3 whole star anise
4 small raw shrimp
4 scallops
1-1/4 cups half and half
caviar(or fish eggs)
4 cilantro sprigs, for garnish

Instructions:

1. Soak rice noodles in warm water to cover until softened, about 30 minutes; drain. Bring a pot of water to a boil. Add noodles and cook until tender, about 2 minutes. Drain, rinse with cold water, and drain again. Transfer to a bowl and set aside.

2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add carrot, leek, zucchini, bell pepper, and celery; stir-fry for about 4 minutes. Remove wok from heat.

3. In a pan, bring clam juice, broth, and star anise to a simmer. Add shrimp and cook for 1 minute. Add scallops and cook for 1 minute. Add half and half and heat to simmering (do not allow mixture to boil).

4. Divide noodles and vegetable mixture among 4 soup bowls. Place one shrimp and one scallop over each serving. Ladle hot broth over all and garnish with caviar and cilantro sprigs.

Adapted from Martin Yan's Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005