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Wednesday, January 23, 2013

Shrimp and Cellophane Noodles: French Fridays with Dorie

Asian Seafood & Mushrooms
Asian Seafood & Mushrooms

I read through Dorie Greenspan's recipe for Shrimp & Cellophane Noodles several times. I was really intrigued by the Chinese Tree Ear Mushrooms which came in a large box filled with tiny packets of mushrooms that looked like hashish. (I spent a little time in Istanbul, needless to say they don't just smoke tobacco in their hookahs). 

Chinese Tree Ear Mushrooms
Chinese Tree Ear Mushrooms

Everything about the recipe was appealing except: the tomato puree. I just could not put tomato sauce in an Asian dish.  I dipped a noodle in a little bit of ketchup... not a totally fair comparison, but yuck... I couldn't do it. So I made my own adaption of this recipe without the tomato puree... and it was wonderful. 

The Chinese Ear Mushrooms have a very mild flavor and a super interesting texture that did not over power the seafood (I used a mixture of squid, bay scallops and shrimp). Cilantro was key for blending all of the ingredients together and the touch of toasted sesame oil added depth to the dish. 

My family loved adding their own chili sauce. The heat of the chili sauce was a direct contrast to the cool mellow flavor of the noodles...it worked extremely well. 

Ingredients for Asian Seafood & Mushrooms
Ingredients for Asian Seafood & Mushrooms


Asian Seafood & Mushrooms Noodles

by Diane Balch
simplelivingeating.com

Adapted from Dorie Greenspan's: Shrimp & Cellophane Noodles

Preparation: 20 minutes                                   Serves: 4 - 6

Ingredients:

1 ounce dried Chinese Tree Ear Mushrooms chopped (a.k.a: auricula, black tree fungus)
2 tablespoons Grapeseed Oil
1 onion chopped
3 cloves of garlic chopped
1 teaspoon of Chinese-five-spice powder
1 teaspoon of sugar
1/2 teaspoon of cayenne pepper
1 teaspoon of salt
1 pound of seafood ( I used Trader Joe's Seafood Blend unthawed)
1 pound of rice noodles
1 tablespoon Toasted Sesame oil
3 tablespoons of fresh cilantro minced
Asian Hot Chili Sauce (I used Sricacha from Huy Fong Foods)

Directions:

1) Put dried mushrooms in a bowl with 2 cups of water and microwave them for 3 minutes. Let sit in water until ready to chopped them.

2) Bring a large sauce pan of well salted water to a boil.

3) While waiting for the water to boil heat on medium-high the Grapeseed oil in a large skillet or wok. Saute the onions, and garlic until wilted. Do not brown the garlic. 

4) Chop the mushrooms and add them to the skillet. Cook for a minute and then remove all vegetables from the pan. Set aside.

5) Mix the Chinese-five-spice powder with the sugar, salt and cayenne pepper.

6) Put the seafood into the skillet on medium high and coat it with the spice mixture. Cook for about 1 minute or until the fish is opaque. 

7) Add vegetables back into the skillet and remove it from the heat.

8) When the noodles are cooked pour them into the skillet and mix them with the vegetables. Add the toasted sesame oil and cilantro.

9) Individually garnish with hot chili sauce to taste.

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

 





This post is shared on the following food/craft parties. Be sure to check them out:

Hearth & Soul Blog Hop @ Premeditated Leftovers
Tempt my Tummy @Blessed with Grace
Trick or Treat Tuesday @ Bru Crew Life
Totally Tasty Tuesday @ Mandy's Recipe Box
Tasteful Tuesday Party @ Nap Time Creations 
Traditional Tuesdays @ Cooking Traditional Foods
Slightly Indulgent Tuesdays @ SS& GS
Show Me What You Got @ Our Delightful Home
Tasty Tuesday @ 33 Shades of Green
Tuesday Talent Show @ Chef in Training
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles
Wednesday Food:
What's Cooking Wednesday @ Confessions of Overworked Mom
Wholesome Foods Wednesday @ This Chick Can Cook
Cast Party Wednesday @ Lady Behind the Curtain 
Whimsy Wednesday @ The Melrose Family
 Wednesday Whatsit @White Lights on Wednesday 
Recipe Box @ Bizzy Bakes
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wednesday Adorn from Above @ Adorn from Above
Show and Share @ Semi Homemade Mom
Wonderful Food Wednesdays at @ Home Take 2
Seasonal Celebration @ Natural Mother's Network
Wednesday Extravaganza @ Hunger Little Girl
Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Link it Up Thursday @ Seven Alive
Creative Thursday @ Michelle's Tasty Creations
Fantastic Thursday @ Three Little Chiefs
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch

Friday Food:
Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Not Your Ordinary Recipes
Gallery of Favorites (DYI too) @ Premeditated Leftovers
Friday Favorite Finds @ Finding Joy in my Kitchen
Foodie Friday @ Rattlebridge Farm 
I Freakin' Did it Friday @ Miss Information
Friday Food Fight @ Run DMT
Freedom Friday @ My Turn
Weekend Wonders @ The Thriftiness Miss
Tuesday Food:
Hearth & Soul Blog Hop @ Premeditated Leftovers
Tempt my Tummy @Blessed with Grace
Trick or Treat Tuesday @ Bru Crew Life
Totally Tasty Tuesday @ Mandy's Recipe Box
Tasteful Tuesday Party @ Nap Time Creations 
Traditional Tuesdays @ Cooking Traditional Foods
Slightly Indulgent Tuesdays @ SS& GS
Show Me What You Got @ Our Delightful Home
Tasty Tuesday @ 33 Shades of Green
Tuesday Talent Show @ Chef in Training
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles



Wednesday Food:
What's Cooking Wednesday @ Confessions of Overworked Mom
Wholesome Foods Wednesday @ This Chick Can Cook
Cast Party Wednesday @ Lady Behind the Curtain 
Whimsy Wednesday @ The Melrose Family
 Wednesday Whatsit @White Lights on Wednesday 
Recipe Box @ Bizzy Bakes
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wednesday Adorn from Above @ Adorn from Above
Show and Share @ Semi Homemade Mom
Wonderful Food Wednesdays at @ Home Take 2
Seasonal Celebration @ Natural Mother's Network
Wednesday Extravaganza @ Hunger Little Girl


Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Link it Up Thursday @ Seven Alive
Creative Thursday @ Michelle's Tasty Creations
Fantastic Thursday @ Three Little Chiefs
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch


Friday Food:
Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Not Your Ordinary Recipes
Gallery of Favorites (DYI too) @ Premeditated Leftovers
Friday Favorite Finds @ Finding Joy in my Kitchen
Foodie Friday @ Rattlebridge Farm 
I Freakin' Did it Friday @ Miss Information
Friday Food Fight @ Run DMT
Freedom Friday @ My Turn
Weekend Wonders @ The Thriftiness Miss
Friday Food Frenzy @ Mostly Food and Crafts 
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45 comments:

  1. Except for the seafood, our dishes look exactly the same! I could't bear to add the tomato sauce either, haha!

    ReplyDelete
    Replies
    1. Yeah,,, I was worried I would be alone in this decision.

      Delete
  2. this goes beyond my lame cooking skills! looks tasty tho!

    stopping by from the gyb hop!

     trish @ tales from ...

    ReplyDelete
    Replies
    1. You would be surprised. It really isn't hard to make. Just cook the noodles for the minimum time recommended so they don't get soggy when mixed with everything else.

      Delete
  3. Oh, how I wish I had called you or Maya before totally ruining this week's recipe. I used the very same noodles that you did, Diane. I would have been happy to just eat the noodles mixed with a touch of toasted sesame oil. And, yes, the entire dish without the tomatoes would have been fine. I ended up picking the shrimps out of the bowl and making a tortilla wrap. Now that was good. I so looked forward to this week's recipe but, wow, was I in for a surprise. I am glad you adapted the recipe as it should have been made. I was in Istanbul for just a day, seeing a few highlights. I thought it was a facinating city where I would like to return.

    ReplyDelete
    Replies
    1. It is so hard to deviate from a Dorie recipe... sometimes I am so surprised by her combinations even though I doubt them right down to the end. Smart move making the tortilla wrap at least you salvaged something.
      Yes, Istanbul is an extremely interesting city... my older sister used to belly dance and I went there with group of belly dancers from NYC... what a time!!!

      Delete
  4. Yes, I think this would have been very lovely without the tomato puree.

    ReplyDelete
    Replies
    1. A bad dish on top of a rough week... sorry Cher.

      Delete
  5. I found my husband eating it with tabasco sauce the next night, so I will have to tell him about your success. :) Cute post.

    ReplyDelete
  6. Nice adaption! This one was just a bit on the strange side. I had no idea what to expect. I'm glad I added a tiny amount of tomato now. But a little went a long way! Your dish looks so pretty! I wish mine had looked so good!

    ReplyDelete
    Replies
    1. Wise only adding a little tomato... it probably was fine with a tad. Thanks you for the compliment of the dish's looks.

      Delete
  7. Your shrimp dish looks quite authentic-great that you found the tree mushrooms and looks like some delicious noodles! I agree-no tomato puree;-)

    ReplyDelete
    Replies
    1. Maybe the short time I lived in Chinatown NYC paid off.

      Delete
  8. I actually ordered the mushrooms on Amazon.

    ReplyDelete
  9. Yum! I love the addition of scallops & squid!

    ReplyDelete
  10. At least I gave it a try, but I prefer my recipe for barbecue shrimp over angel hair any day. Your combination
    of seafood looks good.

    ReplyDelete
    Replies
    1. Your recipe is definitely better. Angel hair pasta has so much more flavor.

      Delete
  11. Diane, this looks like a fantastic Seafood dish that we will just love. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  12. Sriracha, the magic sauce. Good idea!

    ReplyDelete
  13. Glad you liked this. You had plenty of friends who didn't use the tomato sauce either.

    ReplyDelete
  14. I enjoyed it, but only used 1/4 cup tomato puree. It really married well with the five-spice and cayenne, I thought, but didn't make the whole dish soupy. It was even good cold!

    ReplyDelete
    Replies
    1. I'm surprised you could still taste the seasoning... good to hear.

      Delete
  15. Thanks for the tip on the mushrooms -- I was running this week, so subbed oyster mushrooms. Will place my Amazon order for official wood ears for future tomato-free noodle dishes. :)

    ReplyDelete
    Replies
    1. The ear noodles do have a unique texture... classic of what I think of in Chinese cooking.

      Delete
  16. I really wish I had chosen NOT to add the puree. But the shrimp, 5 spice, and 'shrooms were really good!!! Yours looks sooo good.

    ReplyDelete
    Replies
    1. Such a hard call.. so many times Dorie has surprised us for the positive.

      Delete
  17. Hi Diane! Very nice adaptation!!! and I completely agree about the hookah "additions" while in Istanbul! Have a great weekend!

    ReplyDelete
    Replies
    1. Oh boy can you smell it when you pass those little hookah hang outs. I found the cab drivers to also have a glazed look over their faces and a tendency to get lost... though that may be just a trick to get a tourist to pay more.

      Delete
  18. looks like you enjoyed this one quite a bit! Love that you put in other seafood too!

    ReplyDelete
  19. Mussels were a good call in your dish... they can stand up to tomato sauce.

    ReplyDelete
  20. Diane, looks like the lovely additions that you made to this recipe and the fact that you left out the tomato purée made all the difference. Glad to read that you and your family really liked this recipe! I made quite a few changes to this dish as well and all my taste testers seem to have been happy with their Asian style lunch.
    Have a wonderful weekend!

    ReplyDelete
  21. Great adaptation! I left out the tomato, changed the noodles, and used fresh wild mushrooms in place of the black fungus. I'm intrigued by those mushrooms, though. They sound like they added a nice texture to the dish.

    ReplyDelete
    Replies
    1. The tree ear mushrooms aren't as flavorful as fresh mushrooms, but they have an interesting texture that may or may not appeal to Americans. I was told by an Asian friend that texture is appreciated as a nuance in Asian cooking more so than in European cooking.

      Delete
  22. Your version sounds wonderful! I ended up following the recipe and we liked it! Those mushrooms are interesting!

    ReplyDelete
  23. What a really great idea to add the Sricacha. Wish I had done that instead!

    ReplyDelete
  24. Looks great! I bet the added seafood enhanced the overall dish. While I used the puree, I could see adding far less of it then what the recipe called for.

    ReplyDelete
  25. This looks delicious. I can't wait to try.

    ReplyDelete
  26. I like your take on this recipe - it looks really delicious, and has a great balance of spices. Thank you for sharing this post with the Hearth and Soul hop.

    ReplyDelete
    Replies
    1. My guess is that you would really enjoy the flavor mix of these noodles.

      Delete
  27. I don't think, I would like the tomato with this either. It looks great and I love the use of the Chinese Five Spice. It is one of my favorites.

    Thanks for sharing.

    ReplyDelete
    Replies
    1. I agree on the 5 spice I'm always looking for dishes that it could work in.

      Delete
  28. This looks wonderful! Thanks for sharing your recipe with the Hearth and Soul Hop. I’ve pinned it because I am trying to find more recipes using shrimp.

    ReplyDelete

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