Seafood with rice noodles

Name: Seafood with rice noodles - Voichita G.
Ingredients: 300 g seafood (mussels; octopus; shrimp) 2 cloves of garlic 2 tablespoons olive oil a bunch of fresh parsley 200 g rice noodles salt pepper 1 pinch of lemongrass powder

Over - Seafood with rice noodles by Voichita G. - Recipia

Last night, I received a package of seafood from Gusti and Irina. I didn't have anything prepared for dinner, so as soon as I got home, I headed to the kitchen. It was already late, and time wasn't on my side, so I got straight to work with what I had on hand – rice noodles, a bunch of fresh herbs, and of course, the freshly delivered seafood. Quick Info Total time: approx. 25-30 minutes Preparation time: 10 minutes Cooking time: 15-18 minutes Servings: 2-3 Difficulty: easy Recipe type: quick dinner or lunch Ingredients 300 g seafood (a mix of mussels, octopus, shrimp) 200 g rice noodles 2 tablespoons olive oil 2 cloves garlic 1 bunch fresh parsley salt pepper a pinch of lemongrass Instructions 1. Bring a pot of water to a boil. When the water starts boiling, add a little salt and the rice noodles. Cook them for 5-7 minutes, according to the package instructions or until they are tender but not mushy. Drain them in a colander and let them cool slightly. 2. Meanwhile, finely chop the garlic and parsley. Heat the olive oil in a large skillet over medium heat. 3. Once the oil is hot, add the chopped garlic and parsley. Stir occasionally and let them cook on low heat for about 5 minutes, until the garlic becomes slightly golden. Be careful not to burn the garlic. 4. Add the seafood to the garlic and parsley. Sprinkle with salt, pepper, and the pinch of lemongrass. Cover the skillet with a lid and let it cook for 7-8 minutes. If the seafood releases too much water, leave the lid slightly ajar to allow the liquid to reduce. 5. After the seafood is cooked, add the drained rice noodles to the skillet. Gently toss to combine the flavors. Let it cook for another 3-4 minutes without a lid, stirring occasionally. Taste and adjust with salt and pepper if needed. 6. Turn off the heat and serve immediately, either plain or with a sprinkle of fresh parsley on top. Why I Make This Recipe Often It's quick, especially when I'm short on time and don't feel like spending too long in the kitchen. I like that it's a simple way to use seafood – it doesn't require complicated ingredients or elaborate techniques. Rice noodles are easy to digest and pair well with the simple sauce. Tips and Variations Tips - Don’t let the garlic burn, as it will alter the flavor of the entire dish. - If the seafood is frozen, allow it to thaw and drain it well before cooking. - Don’t overcook the seafood, or it will become rubbery. Substitutions - You can use other types of herbs, such as cilantro, if you don’t have parsley. - If you don’t have lemongrass, you can omit it, but the flavor is nice if you include it. - Rice noodles can be substituted with rice vermicelli if that’s easier to find. Variations - Add some chopped chili if you want it to be spicier. - For a richer sauce, you can add a tablespoon of lemon juice or a splash of white wine to the seafood, but it’s not necessary. Serving Ideas - Serve it plain, as is. - You can top it with some extra fresh parsley leaves. - It also pairs well with a green salad on the side if you want something extra. Frequently Asked Questions Can I use just shrimp or only one type of seafood? Yes, you can use just shrimp, mussels, or octopus, but the mix provides a more varied texture and flavor. Can I use frozen seafood? Yes, just make sure it’s well drained before cooking, so it doesn’t release too much water in the skillet. How do I know when the rice noodles are ready? The noodles should be tender but not falling apart. Check them after 5 minutes and don’t let them boil too long. Can I add vegetables? You can add vegetables, but the original recipe doesn’t include them. If you’d like, you can add some thin strips of zucchini or bell pepper towards the end of cooking. Is lemongrass necessary? It’s not mandatory. It adds an interesting accent, but if you don’t have it, the recipe works fine without it. Nutritional Values Estimate for one serving (out of 3): approx. 320-350 kcal, 17 g protein, 40 g carbohydrates, 8 g fat. Seafood is low in calories, while rice noodles primarily provide carbohydrates. Values are approximate and may vary depending on the type and exact amount of seafood used. Storage and Reheating The dish is best served fresh. However, if you have leftovers, you can store them in the fridge for 1 day in a sealed container. When reheating, use a skillet with a little water or oil over low heat. I do not recommend freezing, and reheating in the microwave may dry out the noodles and seafood.

Seafood with rice noodles

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