Sun 14 Feb 2016
This recipe from Canadian Living calls for udon noodles — thick white flour noodles used in Japanese cuisine — but any long pasta goes well with this medley of seafood and vegetables.
Avoiding Additives and Preservatives
Make sure the seafood has no sulfites added and that the scallops are dry – meaning they are untreated with preservatives and sear well. I can’t find additive-free oyster sauce, so I have included a recipe below.
4 tsp (18 ml) vegetable oil
225 g jumbo shrimp, (21 to 25 count), peeled and deveined
225 g jumbo scallops, (20 to 40 count), patted dry
1 tbsp (15 ml) minced peeled fresh ginger
2 cloves garlic, minced
2 pkg (each 200 g) fresh udon noodles
4 heads Shanghai bok choy, (about 450 g total), cut in ½ -inch (1 cm) wedges
2 cups (500 ml) sliced stemmed shiitake mushrooms
1 sweet red pepper, thinly sliced
2 green onions, sliced diagonally in ½ -inch (1 cm) thick pieces
2 tbsp (30 ml) oyster sauce (see recipe below)
¼ tsp (1 ml) pepper
1 ½ tbsp (25 ml) soy sauce
1 tbsp (15 ml) sugar
1 ½ tsp (7 ml) cornstarch
Pat shrimp and scallops dry with a paper towel. In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup (150 ml) water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined. Serves 4.
From Canadian Living