Braised Seafood and Vegetable Noodles

Braised Seafood and Vegetable Noodles
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons sake or dry sherry
  • ½ cup thinly sliced carrot
  • ¼ cup thinly sliced green onions
  • 1/3 cup snow peas, cut in half diagonally
  • 3 baby bok choy, quartered lengthwise
  • ¼ pound medium shrimp, peeled and deveined
  • 2 teaspoons sake or dry sherry
  • + 29 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • 2 tablespoons oyster sauce
    • 6 canned whole baby corn, cut in half diagonally
    • 8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles)
    • 1 teaspoon cornstarch
    • 1 teaspoon cornstarch
    • ¼ teaspoon white pepper
    • ¼ teaspoon white pepper
    • 2 teaspoons sake or dry sherry
    • 2 tablespoons oyster sauce
    • 2 teaspoons cornstarch
    • ½ pound skinless halibut fillets, cut into 1-inch pieces
    • ½ cup canned straw mushrooms, drained
    • 1 tablespoon vegetable oil
    • 2 quarts water
    • 2 teaspoons cornstarch
    • 1 tablespoon vegetable oil
    • 2 quarts water
    • 2 tablespoons sake or dry sherry
    • ½ cup thinly sliced carrot
    • ¼ cup thinly sliced green onions
    • 1/3 cup snow peas, cut in half diagonally
    • 8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles)
    • 3 baby bok choy, quartered lengthwise
    • ¼ pound medium shrimp, peeled and deveined
    • ½ cup fat-free, less-sodium chicken broth
    • 6 canned whole baby corn, cut in half diagonally
    • ½ pound skinless halibut fillets, cut into 1-inch pieces
    • ½ cup canned straw mushrooms, drained

Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bo...

View full recipe at My Recipes

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