Ingredients with Measurements:
- 1 lb. cooked crab meat
- 1 lb. cooked shrimp, peeled and deveined
- 1 cup chopped water chestnuts
- 1 cup chopped bamboo shoots
- 1 cup chopped scallions
- 1 cup chopped mushrooms
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup chicken broth
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. ginger powder
- 6-8 oz. thin rice noodles
- 1 egg, beaten
Special equipment needed:
- Wok or large skillet
- Slotted spoon
- Tongs
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, salt, sugar, black pepper, garlic powder, and ginger powder. Set aside.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add water chestnuts, bamboo shoots, scallions, and mushrooms. Stir-fry for 2-3 minutes.
5. Add cooked crab meat and shrimp. Stir-fry for another 2-3 minutes.
6. Pour in the sauce mixture and stir-fry until the sauce thickens and coats the seafood and vegetables.
7. Add the cooked rice noodles to the wok or skillet and toss with the seafood and vegetables.
8. Using tongs, transfer the seafood and noodle mixture to a large serving platter.
9. Using a slotted spoon, form the mixture into a bird's nest shape, leaving a well in the center.
10. Pour the beaten egg into the well and let it cook for 1-2 minutes until set.
11. Garnish with additional scallions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood of your choice.
- Rice noodles can be substituted with any other type of noodle.
- Water chestnuts and bamboo shoots can be substituted with any other crunchy vegetables.
Variations:
- Add diced bell peppers or carrots for additional color and flavor.
- Use chicken or beef instead of seafood.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to cook the seafood and vegetables quickly over high heat to prevent overcooking.
- Use a slotted spoon to form the bird's nest shape to avoid excess liquid.
- Serve immediately to prevent the noodles from becoming soggy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with additional scallions and a sprinkle of sesame seeds.
Garnishes:
Scallions, sesame seeds
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Egg rolls, spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the noodles are too sticky, rinse them under cold water before adding them to the wok or skillet.
Food safety advice:
- Make sure to cook the seafood and egg thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bird's nest soup is a Chinese delicacy made from the nests of swiftlets. This recipe is a modern twist on the traditional dish.
Flavor profiles:
Salty, savory, umami
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese