Seafood rice vermicelli stir-fry
Ingredients (serves 2)
  • 100 g rice vermicelli
  • 4 shelled prawns
  • 1 white fish fillet (125 g)
  • ½ spring onion
  • 1 l of fish stock
  • Extra virgin olive oil
  • Pepper
  • Parsley (optional)
  • Soy sauce (skip in case of hypertension or fluid reten-tion)
  • 1. In a frying pan with a few drops of olive oil, sauté the prawns until lightly brown. Reserve.
  • 2. Dice the fish and cook in the same pan. Reserve.
  • 3. Gently fry the onion in the same pan (without browning it too much) with a few drops of oil and water. Set aside.
  • 4. Boil the noodles for a minute in a saucepan with water or fish broth. Drain, cool and reserve.
  • 5. Chop the parsley.
  • 6. In the same frying pan with oil, stir-fry the parsley, noodles, fried onion, diced fish, and the shrimp.
  • 7. Add soy sauce to taste.
  • 8. Stir and cook for one more minute.
  • 9. Serve.