Rice Noodles with Oysters and Vegetables


1 lb fresh rice noodles
2-3 oz fresh cilantro
6 tablespoons extra-virgin olive oil
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch fresh ginger, finely sliced
2 carrots, finely sliced lengthwise
8 scallions, finely sliced lengthwise
12 large oysters, shucked, liquor reserved
2 tablespoons Shaohsing wine (Chinese rice wine)
2 teaspoons fresh lime juice
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
a dash of chili sauce, plus extra to serve


  1. Put the noodles in a bowl, cover with boiling water, let steep for 5 minutes, separate with chopsticks, then drain and refresh in cold water.
  2. Blanch the cilantro in boiling water for 10 seconds, then drain and plunge into a bowl of ice water. Remove, squeeze dry in a cloth, then chop. Put in a blender with the olive oil and blend to a puree. Strain into a small bowl.
  3. Heat the peanut oil in a wok or skillet over high heat, add the garlic and ginger, and stir-fry for 30 seconds. Add the carrots and cook for 1 minute.
  4. Add the scallions and cook for a further 30 seconds. Add the oysters and strained liquor, the drained noodles, the Shaohsing wine, lime juice, soy sauce, sesame oil, and chili sauce. Toss for 30 seconds. Serve with a drizzle of the cilantro oil and extra chili sauce.

Makes 4 servings.

Source: Noodles and Pasta


Chinese-style Soup with Crabmeat and Spaghetti Squash


1/2 spaghetti squash (approx 1 lb), seed removed
4 pcs artificial crabmeat, thinly sliced
2 egg whites, beaten
1 tbsp chopped cilantro


4 cups chicken broth
1/3 tsp salt
1/3 tsp white pepper

Cornstarch Solution

2-1/2 tbsp cornstarch, dissolved in 3 tbsp of water


  1. Steam spaghetti squash over high heat for 30 minutes. Scrape out its flesh with a fork.
  2. In a large pot, bring broth ingredients to a boil. Add spaghetti squash flesh and boil again.
  3. Add crabmeat and stir constantly. Add cornstarch solution, stir until thickened. Remove from heat.
  4. Drizzle in egg whites and stir until set. Sprinkle cilantro on top and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Grilled Oysters with Garlic and Tarragon


2 cloves garlic
2 tablespoons chopped fresh tarragon
1 large slice coarse country bread, crusts removed and bread broken into small pieces
1/4 cup unsalted butter, at room temperature
1 celery stalk, minced
salt and freshly ground pepper
2-3 cups coarse salt
16 small oysters, such as Kumamotos, shucked and on the half shell


  1. Using a mini food processor, with the motor running, drop the garlic cloves through the feed tube. When they are finely minced, add the tarragon and process until minced and combined with the garlic.
  2. Add about two-thirds of the bread and process until crumbly. Add the butter, minced celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until well combined. (If not using a processor, mince the garlic cloves and tarragon and place in a bowl. Crumble the bread into fine crumbs and add two-thirds to the bowl along with the butter, minced celery, salt, and pepper. Mix with a fork until well combined.)
  3. Preheat the broiler (grill). Pour the coarse salt into a large, shallow flameproof baking dish, making an even layer about 1/2 inch (12 mm) thick to serve as a bed for the oysters.
  4. Smear about 1-1/2 teaspoons of the tarragon mixture on top of each oyster. Then, rubbing the reserved bread between your fingers, top each oyster with a dusting of bread crumbs. Nestle the oyster shells in the salt, keeping them as level as possible.
  5. Place the baking dish under the broiler about 4 inches (10 cm) from the heat source and broil (grill) until the topping is bubbling at the edges and beginning to brown, 4-5 minutes. Serve at once.

Makes 8 servings.

Source: Hors D’oeuvre

Chinese-style Stir-fried Shrimp with Red Fermented Beancurd Sauce


600 g fresh shrimp
1-1/2 stalks green onion, white parts, chopped


1 piece red fermented beancurd (南乳)
6 tbsps sugar
1 tbsp water
1/2 tbsp Shaoxing wine
dash ground white pepper


  1. Remove shells of the body parts of the shrimp. De-vein and reserve heads and tails. Wipe dry. Marinate with 1/2 tsp salt for 30 minutes.
  2. Mash beancurd with a fork. Mix with other sauce ingredients.
  3. Heat oil in wok and saute shrimp till 60% done (when they roll up and turn red). Remove and drain on paper towel.
  4. Discard oil and wipe clean the wok. Heat 2 tbsps of oil in the wok and stir fry green onion until fragrant. Add beancurd sauce and stir-fry until it bubbles.
  5. Return shrimp to wok and cook until done. Remove and serve.

Source: Xi Yan Cuisine

Soup with Shrimp and Spiralized Squash


2 dried ancho chili peppers, stems and seeds removed
2 butternut squash necks (at least 4 inches long)
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground sage
1 tsp ground cumin
4 cups ready-to-use reduced-sodium chicken broth
1 lb medium shrimp (31 to 35 count), peeled and deveined
1/4 cup chopped fresh cilantro
1/2 cup sour cream or yogurt (optional)


  1. Soak chilies in hot water for 5 to 10 minutes or until softened. Drain and chop.
  2. Peel butternut squash necks and trim to 4 inches long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.
  3. In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened.
  4. Add garlic, sage and cumin. Cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.
  5. Stir in chilies and broth, bring to a simmer.
  6. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften.
  7. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve hot, garnished with cilantro and sour cream (if using).

Makes 4 servings.

Source: 150 Best Spiralizer Recipes