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Seafood noodles, Prescriptions, Any category, Any kitchen, Italian cuisine, Any menu, Main dishes, Low-calorie food, Noodles

Ingredients portion 4

Seafood cocktail 500g

Rice noodles 250g

Vegetable oil 1 tablespoon

Soy sauce 3 tablespoons

Cooking instructions 30 minutes

1 Heat the vegetable oil in a large frying pan – whatever you have on hand. Place the seafood, straight from the freezer – prawns, mussels, squid and other creatures. What’s sold in our usual shops together under the name of seafood cocktail. Keep it on the fire for about fifteen minutes: all the excess moisture should be gone from the bicaras. Add the soy sauce and stir.

2 Boil the rice noodles as described on the packet until tender – then put them in a colander.

3 Transfer the noodles to a pan and befriend the seafood and soya sauce. It usually takes about fifteen minutes of stewing over a low heat to make the friendship. Eat immediately.

Recipe tip Lev Konstantinovich Durov calls this dish sea cockroach noodles, and his granddaughter Sonya calls it bikaras noodles. She lived for three years in Siberia, in Khakassia, and there this word is used for larvae, insects and other legless and arthropod criminals.

Fried prawns in aromatic garlic sauce

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .