INSTANT SEAFOOD PHO
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- 50g medium rice noodles 3 cups boiling water 8 large raw tiger shrimps, (size 31-40) 115g bay scallops Â½ cup chopped kale (that's about one leaf, stem removed) 2 cups bone broth or chicken stock 1 tbsp sriracha 2 tbsp chopped cilantro 1 green onion, green part only, chopped Slice of lime, to serve
- Pour the boiling water over the rice noodles and let them soak for about 3 minutes to soften them up.
Bring the bone broth (or chicken stock) and sriracha to a boil.
Meanwhile, put the chopped kale at the bottom of a large bowl and top it with half the shrimps and bay scallops.
Drain the rice noodles and add them to the bowl, then throw in the rest of the shrimp and scallops.
Pour the boiling broth or stock over the whole thing, cover lightly and microwave on high for 2-3 minutes, or until the shrimps turn pink and completely opaque.
Garnish with the chopped cilantro, green onion and slice of lime.