Thai-Style Noodles with Sea Bass

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Category : Pastas/Risottos

Recipe : Thai-Style Noodles with Sea Bass

Makes 4 servings

8 small dried Chinese mushrooms
3 ounces vermicelli
1/2 cup snow peas, halved
1 tablespoon + 1 teaspoon canola oil
1/2 cup sliced scallions
4 garlic cloves, crushed
10 ounces sea bass fillets, cut into 3/4" strips
1/2 cup drained canned sliced bamboo shoots
3 tablespoons oriental fish sauce
3 tablespoons balsamic vinegar

Place mushrooms into small bowl; add boiling water to cover. Let stand 15 minutes,
until softened. Drain, discarding liquid; squeeze mushrooms dry. Remove and
discard tough stems; slice mushrooms. Set aside.
In large pot of boiling water, cook vermicelli 8-10 minutes, until tender. Drain,
discarding liquid; place into serving bowl. Keep warm.
In small saucepan of boiling water, cook snow peas 1 minute, until bright green
and just tender. Drain, discarding liquid; rinse with cold water. Drain again; set
aside.
In large nonstick skillet, heat oil; add scallions and garlic. Cook over medium-high
heat, stirring frequently, 2 minutes, until softened. Add fish, bamboo shoots, fish
sauce, vinegar, reserved mushrooms and reserved snow peas; cook, stirring
frequently, 2 minutes, until fish flakes easily when tested with fork.
Spoon fish mixture over warm vermicelli; toss to combine.

SERVING (ONE-fOURTH OF MIXTURE) PROVIDES: 1 Fat, 1 Vegetable, 1 Protein,
1 Bread, 35 Optional Calories.

PER SERVING: 243 Calories, 8 g Total Fat, 1 g Saturated Fat, 29 mg Cholesterol, 502
mg Sodium, 24 g Total Carbohydrate, 1 g Dietary Fiber, 19 g Protein, 36 mg Calcium .