Shrimp and Cellophane Noodles: French Fridays with Dorie

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

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

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.