Glass noodles with seafood (Ebi Kazukiri)

Glass noodles (funchose) with seafood and fresh tarragon.

Ingredients

• Glass noodles (funchose) - 100 g
• Tiger shrimps - 2 pcs.
• Small shrimps
• Mussel on the sash - 1 pc.
• Ginger root - 1.5 cm
• Garlic - 2 teeth
• Onions - 30 g
• Carrots - 30 g
• Bulgarian pepper
• Champignons - 30 g
• Celery stalk - 20 g
• Fresh tarragon - 5-6 branches
• Hot pepper - 1 g
• Sesame oil - 20 ml
• Soy sauce - 20 ml
• Oyster sauce - 30 g
• Sesame seed

Directions

1. Pour boiling water over the noodles and leave for 10 minutes. Then put it in a colander, and cut it with scissors in it, making a couple of cuts. This is necessary so that later you can effectively mix the noodles with the rest of the ingredients.
2. Chop ginger and garlic with a knife. Cut the onion and celery into half rings, carrots and bell peppers into thin strips. Fry everything together over high heat, in a mixture of vegetable and sesame oils.
3. Add champignons, hot pepper rings.
4. After a minute, add shrimps, mussels and finely chopped tarragon.
5. After a minute add the noodles, soy and oyster sauces. Stir, heat, and remove the glass seafood noodles from the heat.
6. Sprinkle sesame seeds over glass noodles with seafood before serving.
7. Bon Appetit!