5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)
Soak mung bean threads in hot water for about 30 minutes. While
soaking the bean threads, you can cook the other components. After the
30 minutes or until softened, drain and set aside.
Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.
Using a dash of bacon fat, cook the seafood mix in the same pan as
you cooked the bacon. Be careful not to over cook. When done, set aside
on a plate.
In the same pan, sauté the onion and garlic, adding a tablespoon
more bacon fat or oil if needed. Season with salt & pepper to taste.
Mix in bouillon and continue to sauté for about 5 minutes or until
onions have softened.
On medium heat, add the water or broth, soy sauce, fish sauce, and
Worcestershire sauce. Let it come to a boil. Put the dried canton
noodles on top and let it absorb the liquid. Keep tilting the pan and
gently pressing on the noodles so that they soften. This will take 3
minutes or so.
After the canton noodles have softened, add the mushrooms, celery,
carrots, and broccoli stems. Mix and let cook for a couple of minutes.
Add more broth or water if needed.
Add the softened mung bean threads in addition to the snap peas. Mix
and cook for a couple more minutes. Turn the heat off and add the
cooked bacon (save a handful for garnish), cooked seafood, cabbage,
scallions and parsley. Mix well. Adjust seasoning, adding more salt
& pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.
When ready to eat, make the pan-seared salmon. Let rest 5-10
minutes. Slice and add to the dish. Alternatively you can slice the raw
salmon into bite sized pieces and stir-fry until brown on both sides and
fully cooked. Garnish the dish with a little bacon, parsley, and
scallions. Serve with calamansi, lemon, or lime.
bacon recipe source: David, food flavor fascination, June 13, 2013