Spicy Shrimp And Cellophane Noodle Salad Recipes
SPICY GLASS NOODLE SALAD
Steps:
- Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
- Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
SPICY SHRIMP AND SCALLOPS WITH CELLOPHANE NOODLES
Make and share this Spicy Shrimp and Scallops With Cellophane Noodles recipe from Food.com.
Provided by Rita1652
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oil in fryer to 360 degrees.
- In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.
- Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.
- Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.
Nutrition Facts : Calories 211.9, Fat 7.9, SaturatedFat 1.1, Cholesterol 85.7, Sodium 1158.7, Carbohydrate 14.3, Fiber 1.1, Sugar 1.4, Protein 16.7
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