Fiery Midnight Snack – Chilli-Noodles With Seafood And Egg

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Here  is the thing – if yo are able to use anything fresh in preparing food – not frozen, not canned, not otherwise preserved – that’s usually the best way to go (although not always).
But, as I have mentioned before, we are not always so lucky as to have access to fresh, unprocessed food. Then, it is my honest opinion that as long as you use good quality preserved food, you will be able to prepare great dishes – just don’t skimp on the quality of the ingredients.
Having said that, if you have a well stocked larder and freezer, you are ready to prepare a wide variety of wonderful dishes without being a slave to store opening hours and store offerings.
Last night for dinner I shared  a prosciutto sandwich with Bella at around 9.00 pm. Usually I can withstand any temptation of more food after that time of day, but while setting up to watch a great movie (A simple Plan) , hunger struck me with all its nasty temptations,  (Bella of course is always in that state) :-), so I decided to whip up something fierce and satisfying for the both of us.
My larder revealed (among a lot of other goodies) rice noodles  (Bánh phở), canned octopus, canned anchovies and canned mussels. In the freezer I had some leftover homemade  lobster balls  and a bag of  titi shrimp. Together with fresh chilies, scallion and onions as well as garlic paste, grated ginger, chili paste, chili oil and sesame oil, this made for a very fiery, very satisfying midnight snack which, after the end of the movie,  motivated Bella and I to go on a 1,5 hour early morning walk from 2.30 am to 4,00 am.  Life is good !
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Bon Appetit !   Spice-up your Life !
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Chili-Noodles With Seafood And Egg

Chili-Noodles With Seafood And Egg

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Chili-Noodles With Seafood And Egg

Chili-Noodles With Seafood And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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How to cook rice noodles:
Place rice noodles in a deep bowl. Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged. Stir the noodles to prevent from sticking. Check often to see if they’re cooked through. This will take 1 – 10 minutes, depending on the thickness of the noodles. Once the noodles are tender, drain and rinse with cold water to stop the cooking. Toss them with a bit of  sesame oil  to keep the noodles from sticking to each other if you’re not going to use them right away. If you use the noodles in a stir-fry, under-cook them or they will become mushy. If used for soup, you can cook the noodles straight in the soup.

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