Seafood Rice Noodle Bowl
Ingredients:
8 Oz Shrimp, peeled and de-veined
8 Oz, Squid, cleaned and cut into ½” pieces
8 Oz Mushrooms, whole or halved
6 Garlic cloves, peeled
1 Red or yellow bell pepper, cored and diced
2 Oz Butter
8 Oz Rice noodles
8 Oz Crushed tomatoes
1 Tbs Teeny Tiny Spice Company spice blend of choice
Sprouts or micro greens to garnish
Salt and pepper to taste
(Suggested blends: Penang Curry, Szechuan Spice, Xinjiang Spice, Chinese Five Spice)
Instructions:
Bring a large pot of salted water to a boil.
Add rice noodles to the boiling water and cook for 6-8 minutes until tender. Rinse and drain the rice noodles under running water when done.
While the noodles are cooking, melt the butter in a saucepan over medium heat. Add garlic and mushrooms and cook for 4 minutes, stirring frequently.
Add squid and cook 1 minute.
Add shrimp, peppers and spices and cook 1 minute.
Add tomatoes and allow to come to a simmer. Add the rice noodles to the bowls while this is simmering.
After a few minutes, remove from stove and top the noodles with the fish and sauce.
Season to taste and add micro greens to garnish.
