Lemongrass and Ginger Seafood with Noodles
I’ve been MIA for almost a month. It’s been a crazy four weeks and things haven’t even begun to settle down yet.
Yes, I have been cooking and Yes, I have been taking photos and I will get around to posting as soon as I get a chance. Lots to sort through.
To kick things off tonight I made this wonderful Thai style seafood stir fry and it was simply delish! Probably one of the tastiest dishes I’ve made in quite a while!
No story behind this one. I just wanted seafood and didn’t want to spend too much time in the kitchen. My throat is sore and I think I’m coming down with a cold. Surely the ginger and garlic in this recipe will help with that.
2 onions, sliced
Bok Choy, thinly sliced (green leaves only)
Bean Sprouts (as much or as little as you like)
Lemongrass (Bash/bruise the bulb part and finely slice)
Ginger (as much or as little as you like)
4 cloves Crushed Garlic
4 Spring onions, cut on the diagonal
Crushed Peanuts (for the top)
Sesame Oil and Peanut Oil
1/4 cupLight Soy Sauce and 2tbspn Fish Sauce
Heat peanut oil and sesame oil in a wok and add onions.
Combine soy sauce, fish sauce, ginger, lemongrass, crushed garlic in a bowl and set aside.
Add prawns, scallops and calamari to the wok and stir fry quickly. The seafood takes very little time to cook.
Add bok choy, bean sprouts and spring onions and continue to stir fry quickly over high heat.
Add the sauce and thin or thick rice noodles. (To make the noodles, place noodles in a large bowl and pour over hot water and soak for 3 – 5 mins then drain…or follow the directions on the packet).
Pile onto a plate and top with more sliced spring onions, coriander and bean sprouts. Sprinkle crushed peanuts over the whole thing and just wolf down…This is awesome!!!!