Tender glass noodles tossed with sautéed IQF Chopped Sea Clams, fresh shrimp, Clam Juice Concentrate, oyster sauce, red cabbage, red bell pepper, carrots and Napa cabbage, garnished with sliced scallions.
Yield: 1 Serving
Heat the sesame oil and vegetable oil on medium-high heat in a large sauté pan. Cook the shrimp for 1-2 minutes before adding the IQF Chopped Sea Clams, garlic and ginger, then cook for another minute. Remove the shrimp and IQF Chopped Sea Clams from the pan, then deglaze the pan with rice vinegar. Add in the Napa and red cabbage, red bell pepper and carrots, then cook for 1-2 minutes, or until the vegetables have softened. Stir in the Clam Juice Concentrate, glass noodles and oyster sauce, then bring it to a simmer and cook for another minute. Add the shrimp and IQF Chopped Sea Clams back into the pan and fold to evenly incorporate. Garnish with sesame seeds and scallions.