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Sunday, November 4, 2012

Mom's Oven --- Shrimps' Noodle Nest Salad

The Great Gardener planted only two plants of each member of the Cucurbitaceae family. The plants produced its vegetables abundantly.  Even though I give some to our relatives,  they are still many.  It's no wonder I have been making recipes about these vegetables.   I also preserved them by using my food saver machine before storing in our chest freezer. But it is still best to eat them raw. 

Golden Egg Summer Squash Plant

Saffron Summer Squash Plant

Zucchini Plant

They contain *Vitamins A and C that help protect from heart disease.  They are low in calories, lower cholesterol level, and maintain a healthy blood pressure.

This is another summer salad recipe so easy to prepare and delightful to eat by anyone, especially the vegetarians.  Though low in calories, it is a well-balanced diet because it contains vitamins A and C, other nutrients, and protein,  courtesy of shrimp,  all of which provide anti-oxidant benefits.  In addition, it contains carbohydrates, courtesy of vermicelli that provides energy.  So grab a plate and have a taste.   

½  c     golden egg summer squash
½  c     saffron summer squash
½  c     zucchini summer squash
40 pc   medium frozen. pre-cooked shrimp (peeled, deveined with
            tail on)
40 gm  Sapporo Long Kow Vermicelli Green Bean
4 pc     big. ripe tomatoes
3 c       corn oil
            medium strainer
            salad dressing

Preparation Time - approximately 30 minutes

Cooking Time – approximately 5 minutes


1. Preheat a deep frying pan with cooking oil.  Let it get heated on a low fire uncovered.

2. Wash the vegetables and tomatoes with fruit and vegetable wash before cutting.  Rinse thoroughly and cut them lengthwise.  Cut the tomatoes into halves and then thin slices. Set them all aside.

3. Take out the frozen shrimp from the freezer. Wet and dry them.  Set aside.    

4. If you are going to use an ordinary cooking pan, you have to use a metal strainer while deep frying  the vermicelli.  Before deep frying the vermicelli, cut the vermicelli into half and spread it out on the strainer.  Deep fry the vermicelli only for few seconds and lift the strainer as soon as the vermicelli balloons.         

5. Put it on a plate with paper towel to absorb the excess oil. Deep fry the other half of the vermicelli.  When done, put the other half on another plate with paper towel.  

6. Microwave the golden egg, saffron, and zucchini for 3 minutes.  Microwave the shrimps for 30 seconds.   

7. Arrange the fried vermicelli on 2 serving plates and top them with vegetables. Next, top with shrimp.  Pour your favorite salad dressing like Thousand Island.

Servings – approximately 8 servings  

Please see about planting other vegetables and trees - The Garden (2012), The Garden (2013), and other recipes using these all summer squash vegetables:

    All Summer Squash Pizza
      All Summer Squash Mini Bread
    Double V-Hamburger Patties
    Garden Blend Salsa
    Posagoz Mixed Salad

“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody ."  

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