Ingredients with Measurements:
- 1 lb squid, cleaned and sliced
- 1 lb shrimp, peeled and deveined
- 1 cup snow peas, trimmed
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1 cup mushrooms, sliced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
- 6-8 oz vermicelli noodles
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Wok or large frying pan
- Slotted spoon
- Small bowl
- Large bowl
- Kitchen scissors
Step-by-step instructions:
1. In a large bowl, combine the soy sauce, oyster sauce, cornstarch, sesame oil, garlic, and ginger. Mix well.
2. Add the squid, shrimp, snow peas, carrots, bean sprouts, and mushrooms to the bowl. Toss to coat the seafood and vegetables with the sauce.
3. Cook the vermicelli noodles according to package instructions. Drain and set aside.
4. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the seafood and vegetable mixture and stir-fry for 3-4 minutes, or until the shrimp and squid are cooked through.
5. Remove the seafood and vegetables from the wok with a slotted spoon and set aside.
6. In a small bowl, beat the egg. Add the vermicelli noodles to the bowl and mix well to coat the noodles with the egg.
7. Heat oil for frying in a wok or large frying pan over medium-high heat. Using kitchen scissors, cut the vermicelli noodles into small pieces and add them to the hot oil. Fry until golden brown and crispy, about 2-3 minutes.
8. Remove the fried noodles from the wok with a slotted spoon and place them on a serving platter.
9. Arrange the stir-fried seafood and vegetables on top of the fried noodles to create a bird's nest shape.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Protein: 25g
Carbohydrates: 30g
Fiber: 3g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Squid can be substituted with scallops or mussels.
- Shrimp can be substituted with crab meat or lobster meat.
- Snow peas can be substituted with sugar snap peas or green beans.
- Carrots can be substituted with bell peppers or zucchini.
- Bean sprouts can be substituted with shredded cabbage or bok choy.
- Vermicelli noodles can be substituted with angel hair pasta or rice noodles.
Variations:
- Add sliced onions or scallions to the stir-fry for extra flavor.
- Use a different type of seafood or a combination of seafood for a different taste.
- Add red pepper flakes or chili paste for a spicy kick.
- Use different vegetables for a different texture and flavor.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Do not overcook the seafood to prevent it from becoming tough and rubbery.
- Cut the vermicelli noodles into small pieces to make it easier to eat.
- Use a slotted spoon to remove the seafood and vegetables from the wok to prevent excess oil from getting on the bird's nest.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the seafood bird's nest with squid on a large platter with a garnish of chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
- If the vermicelli noodles are too soft, they will not hold their shape when fried. Make sure to cook them al dente.
- If the bird's nest falls apart, try using a smaller amount of seafood and vegetables or adding more beaten egg to the vermicelli noodles.
Food safety advice:
- Make sure to cook the seafood to the recommended internal temperature to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Bird's nest soup is a Chinese delicacy made from the nests of swiftlets. This recipe is a modern take on the traditional dish, using vermicelli noodles to create the bird's nest shape.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the seafood bird's nest with squid as a main dish for a family dinner or as a party appetizer.
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