Menu Planning & Recipes

Simple Seafood Medley

Servings: 6
Printable version


  • 1 Tbl. Canola oil
  • 2 c. sliced Celery
  • 2 Green Onions, sliced into ¼-inch pieces
  • 1 fresh Red Bell Pepper, diced
  • 1 can (4 oz.) Shitake Mushrooms
  • 1 Tbl. reduced sodium Soy Sauce
  • 1 Tbl. Ginger paste (comes in a tube, find it in the produce section)
  • 1 Tbl. minced Garlic
  • 2 c. Water
  • 1 cube Vegetarian Bouillon (Knorr, extra large cubes)
  • 3 Tbl. Cornstarch plus ¼ c. water
  • 1-pound Seafood mix
    (Geisha Seafood Mix: [cooked] shrimp, mussels, squid, and baby clams)
  • 14 oz. Rice Noodles (I prefer narrow ones)

Start a large pot on medium-high with 8 to 12 c. water for the rice noodles. However, wait to make the noodles until the seafood dish is ready.
Saute’ celery, onions and bell pepper for 2- to 3-minutes over medium heat.
Add remaining ingredients and bring to simmer for 4- to 5-minutes. Reduce heat to low.
Bring rice noodle water to boil, add rice noodles stirring well, and time for just two minutes. Remove from heat and drain.
Serve immediately.

Nutrition:  (1½ c. seafood medley over ¾ c. rice noodles)
: 386      Protein: 16.4g        total carbohydrate: 66.3g     total fat: 4.5g
: 2.3g       saturated fat: 0.6g      sodium: 435mg         dietary fiber: 2.5g