Ingredients Jump to Instructions ↓

  1. 2 packages rice stick noodles

  2. 1/2 red onion

  3. 1/2 red bell pepper, seeded

  4. 3 tablespoons olive oil

  5. 1 cup mushrooms, quartered

  6. 8 tiger prawns, peeled and deveined

  7. 12 ounces Hawaiian fish

  8. 12 sea scallops

  9. 2 pinches salt and pepper

  10. 4 tablespoons garlic butter

  11. 8 ounces spinach

  12. 8 ounces Luau Sauce, recipe follows

  13. 4 lemon wedges

  14. 1 orchid

Instructions Jump to Ingredients ↑

  1. Soak rice stick noodles in warm water for 1 hour. Drain.

  2. Cut red onion and red bell pepper into long thin matchstick strips. Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste. Fry quickly on high until seafood is almost done, 2 to 3 minutes. Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts. Add spinach and toss well. Then add the soaked noodles and toss well. Place the noodles in the center of a small oval dish. Top with seafood. Pour Luau Sauce around the rim. Garnish with lemon wedges, orchid, and red pepper strips.


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