Pacific oysters stir-fried with coriander noodles

Name: Pacific oysters stir-fried with coriander noodles
Cuisine: Australian
Ingredients: 2 teaspoons strained lime juice; 20 ml/¾ fl oz Tamarind Liquid; 100 ml/3½ fl oz Fish Stock; 4 teaspoons Coriander Peanut Pesto; 100 g/3½ oz snow pea sprouts; 2 teaspoons mirin; 1 teaspoon light soy sauce; 1 teaspoon fish sauce; 40 ml/1¼ fl oz reserved oyster juices, strained; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 2 teaspoons pickled ginger, finely sliced; 50 g/1½ oz tatsoi leaves/or small leaves Chinese white cabbage/bok choy; 1 large green chilli, finely sliced; 4 green onions/scallions, cut into 1 cm/½ in lengths; 4 green onions/scallions, cut into 1 cm/½ in lengths; ½ cup coriander/cilantro/Chinese parsley leaves; 200 g/6½ oz fresh Chinese egg noodles or spaghettini pasta; 200 g/6½ oz fresh Chinese egg noodles or spaghettini pasta; olive oil; 24 large Pacific oysters, unshucked; 50 g/1½ oz tatsoi leaves/or small leaves Chinese white cabbage/bok choy; 50 g/1½ oz tatsoi leaves/or small leaves Chinese white cabbage/bok choy

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz fresh Chinese egg noodles or spaghettini pasta
olive oil

Europe
Oceania
Italy
Australia
Fish course
Pasta
Pescatarian

Method

Blanch noodles briefly in boiling water, then drain and dress with a little olive oil to prevent sticking.
Shuck oysters and reserve juices for dressing. Discard shells.
To make oyster dressing, mix all ingredients in a bowl. Taste for balance between acid and salt and adjust if necessary. Set aside.
Divide all ingredients into 4 portions. F