Tag Archives | seafood

Glass Noodle Salad with Seafood (Goi Mien Tron Hai San)

A refreshing noodle salad loaded with seafood!Nothing is better on a hot summer day than having a cool meal to chase away the heat.  Abundant noodles with a medley of vegetables and seafood in a light dressing makes this dish super scrumptious and refreshing.  This noodle salad is so easy to toss together and can be served as a main meal or appetizer.  If you need to prepare this dish ahead and chill in the fridge, even better, the salad will be wonderfully marinated.  Bon Appetit!

Notes on the recipe, tips and tricks

Use any type of seafood you like.  For a shortcut, buy seafood that’s already cooked.

Avoid over-soaking or over-cooking the noodles.  They will become a sticky mess.

Make sure to drain the seafood and noodles well.  You don’t want a wet salad.  Here’s a trick to try–put the noodles in a salad spinner.  It does a great job of removing the water.

The recipe below makes enough dressing for the entire salad.  This is not a salad that’s drenched in dressing but is lightly seasoned.  If you want more dressing to serve on the side, double the recipe below.

Watch the video below for instructions.


1/2 lb bean thread noodle also called glass or cellophane noodle
1 1/2 lb mixed seafood:  shrimp, squid, crab and scallops (or use what you like)
2 medium carrots
1/2 small red onion
2 celery stalks
2-3 sweet peppers
1/2 bunch cilantro

1 tsp sesame oil
1 tsp minced garlic
1/4 cup lime juice
3 Tbsp fish sauce
2 tbsp. oyster sauce
1/4 cup sugar

1/4 tsp ground black pepper
2 Tbsp crushed roasted peanuts


Peel the carrots and then cut into 3-inch lengths.  Shred the carrots using a mandolin or cut into long, thin strips.

Cut the red onion into thin slices.

Clean the celery stalks and cut into 3-inch sections.  Cut each section into long, thin strips.

Cut the sweet peppers into thin slices.

Coarsely chop the cilantro.

Cut the larger seafood pieces into bite-sized pieces.

Bring a large pot of water to a rapid boil.  Add the raw seafood and cook for 2-3 minutes while stirring gently.  Add the cooked seafood and swirl in the water for 1 minute.  Transfer the seafood to a bowl of ice water and soak for 1 minute then drain well.

Put the dried noodles into a large bowl and fill with cool water covering the noodles completely.  Let rest for 5 minutes and then drain.  Bring a large pot of water to a rapid bowl.   Add the noodles and swirl in the boiling water for just 15 seconds.  Quickly drain the hot water and then rinse the noodles with cold water.  Drain.  Fill a large bowl with ice water and soak the noodles in the bath for 1 minute.  Drain well.  Cut the noodles into shorter sections using scissors.  Spread out the noodles and allow to air-dry for 15 minutes.

In a measuring cup, combine lime juice, fish sauce, oyster sauce, sugar and garlic.  Stir until the sugar is dissolved.

In a large bowl, add a small amount of the glass noodle.  Add small amounts of each of the vegetables and seafood.  Drizzle with 1-2 Tbsp of the dressing.  Continue making the layers until all of the ingredients are used.  Add the black pepper.  Toss everything combining well and making sure all ingredients are well-combined with the dressing.

When serving, top the salad with the crushed roasted peanuts.

Yields:  4-6 servings

Dish up a heaping amount of this refreshing noodle salad!

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Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot)

Delicious and succulent crab legs and claws stir-fried in a spicy and savory Asian sauce.

During the summertime I love dining outside and am always looking for casual meals to take outdoors.  So I love dishes where everything can be made in one big wok or pot and then taken right to the table.   This Spicy Stir-Fried Crab Legs is that perfect summertime dish.  Quick and easy to make, these crab legs are stir-fried with a spicy, savory sauce that is finger-licking good.  Add some corn-on-the cob and a salad and you have a scrumptious no-fuss meal to enjoy during the summer months.

Notes on the recipe

You can use both crab legs and claws in this recipe.  If buying whole crab legs, cut them into 4 inch lengths.

I bought the crab claws already cut and scored which is so convenient.  (The brand is called Nautilus and they are sold frozen.)  The scoring not only makes them easier to crack open but also allows the stir-fry sauce to permeate the meat during cooking.

You can use fresh crab legs as well.  Just cook them before stir-frying.

Substitute the red chilies with red bell peppers or any mild peppers of your choice if you want to tone down the heat.

Watch the video below for instructions.


4 lb cooked crab claws/legs, cut and scored
4 garlic cloves
1-inch ginger
3-4 red chilies
1 small yellow onion
4 green onions

Stir-fry Sauce
1/3 cup water
1 Tbsp soy sauce
1 tsp Vodka 5-Spice Marinade
2 Tbsp oyster sauce
2 Tbsp plum sauce
1 tsp cornstarch
1/4 tsp ground black pepper

1 Tbsp vegetable oil (for stir-frying)


Rinse crab legs with cool water several times to wash off any dirt or sand. Drain in a colander.

Smash garlic, remove the skin and then chop.
Peel off skin from ginger and then cut into thin strips.
Cut red chilies in half, remove the core and then cut into thin strips.
Cut the onion into thin slices.
Cut the green onions into 2-inch sections.

In a measuring cup add water, soy sauce, Vodka 5-Spice Marinade, oyster sauce, plum sauce, cornstarch, ground black pepper and stir until smooth.

Heat a large wok or skillet over High heat.  When hot, add vegetable oil.  Add garlic and ginger and stir-fry for 15 seconds.  Add the yellow onions, red chilies and stir-fry for 1 minute.

Add the crab and toss in the wok, cooking for 2 minutes.  Drizzle 1/3 of the sauce onto the crab legs coating them evenly.  Toss together.  Drizzle another 1/3 of the sauce and toss together.  Add the remaining sauce and combine.  Stir-fry for another 3-4 minutes tossing, coating the crab legs with the sauce.

Turn off the heat, add the green onions and ground black pepper and combine together.

Yields: 4 servings

Enjoy these spicy, savory and succulent crab claws in no time at all with this easy recipe!

Enjoy these spicy, savory and succulent crab claws in no time at all with this easy recipe!

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Stir-Fried Seafood Noodles (Hu Tieu Xao Do Bien)

Thick rice noodles stir-fried with abundant vegetables and tasty seafood–every time I see this scrumptious dish on a menu I have to resist ordering it because I know it’s so much better and healthier when made at home.  One of my biggest hesitations about eating out is that a lot of dishes are prepared with so much oil and then covered in a thick salty sauce.  Yes, the food tastes great but then I am left with that icky that-wasn’t-so-good-for-me feeling.  Cooking at home means I can control what goes into my food and nothing makes me happier than preparing and enjoying a healthy meal with family and friends.

This recipe is fairly simple to make and there’s no wrong ingredient to use.  Pick the type and quantity of vegetables you enjoy.  Just keep in mind the key to a perfect stir fry is cutting the vegetables to approximately the same size and then cooking the vegetables in the order of their density.  The trio of seafood: shrimp, scallops and squid is really delicious.  Learn how to add a neat texture to the squid by scoring it with a “pineapple cut”.  Don’t skip the step where we blanch the squid.  This is the trick for preventing rubbery squid and makes it super tender and succulent.

Watch the video below for instructions.


1-14 oz package large width flat rice noodle
2 garlic cloves
1/2 small sweet onion
1 large or 2 small carrots
1 red bell pepper
3 stalks bok choy
6 large fresh shiitake mushrooms
1-7 oz can baby corn
1 squid body, approximately 1/2 lb
16 size 31/40 shrimp peeled and deveined, approximately  1/2 lb
4 extra large pound scallops, approximately 3/4  lb
3 Tbsp vegetable oil
3 Tbsp oyster sauce
3 Tbsp soy sauce
2 Tbsp fish sauce
1/2 tsp black pepper
1 cup chicken broth
1 tsp sugar


Fill a large bowl with hot tap water and soak the rice noodle for approximately 20 minutes.  Drain in a colander and shake off excess water.

Peel and slice garlic into fine strips.  Cut carrots and peppers into thin strips approximately 1/4 inch thick.  Separate bok choy leaves and stems.  Cut the leaves into 1 inch thick strips.  Cut the onions, bok choy stems and mushrooms into strips approximately 1/2 inch thick.  Slice the baby corn in half lengthwise.

Cut along one side of the squid body using scissors and then lay the squid flat on a cutting board.  Position a knife at the lower left corner of the squid body.  Using just the tip of the knife, score the squid body with diagonal lines about 1/4 inch apart.  Don’t cut through the squid.  We are just marking it with lines.   Move to the lower right side of the squid body and  repeat the same diagonal scoring.  (This is known as the pineapple cut and makes a really nice pattern on the squid body.)  Bring a pot of water to a rapid boil.  Blanch the squid for 20 seconds.  Drain and set aside.

Cut scallops so they are approximately the same size as the shrimp, first into thirds and then each section in half lengthwise.

Heat a large wok over high heat.  Add 1 Tbsp of vegetable oil.  Add half of the sliced garlic and stir fry for 5 seconds.  Add the squid and stir fry for 30 seconds.  Add the scallops and shrimp.  Season with black pepper.  Partially cook the seafood by stir frying for just 2 minutes.  Remove from wok and set aside in a small bowl.

Heat the same wok over medium high heat.  Add 1 Tbsp of vegetable oil.  Add the remaining garlic and stir fry for 5 seconds.  Add carrots along with 2 Tbsp of water.  Stir fry for 2 minutes until the carrots start to soften.   Add onions, bok choy stems, 1 Tbsp water and stir fry for another minute.  Next add the peppers and stir fry for another minute.  Now add corn, bok choy leaves and mushrooms.  Combine everything well, cooking for another minute.  Add 1 Tbsp oyster sauce, 1 Tbsp soy sauce and black pepper.  Stir fry for 1 more minute.  Scoop out vegetables and put in a separate bowl.

Heat the same work over medium heat.  Add 1 Tbsp of vegetable oil.  Add the rice noodle and stir fry for 2-3 minutes.  Pour in the chicken broth.  Turn the heat to low and cook the noodles until they are soft and all the broth is absorbed, approximately 4-5 minutes.  As the noodles are cooking, stir every minute to prevent them from sticking together.   Add the vegetables and seafood into the wok and toss everything together.  Add 2 Tbsp oyster sauce, 2 Tbsp soy sauce and 2 Tbsp fish sauce, black pepper and sugar.  Combine everything well.  Cook for another 3-4 minutes or until the shrimp is pink.  Serve while hot!

Yields:  6-8 servings

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