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Stir-fry of seafood mix and spring onion and rice vermicelli

200 g rice vermicelli 1 pack of spring onion, finely chopped
500 ml mussel juice of Jan Prins Zeeuwsche Banier 2 tablespoons of peanut oil
400 gram Prins & Dingemanse seafood mix 1 clove of garlic, peeled and chopped
1 cm ginger, peeled and finely chopped

Heat 400 ml of the mussel juice in a wok and use that to cook the vermicelli. Drain. Heat the oil in the wok and add the garlic, ginger and the rest of the mussel juice. Add the spring onion and the vermicelli and stir-fry the mixture for 2 minutes. Divide the seafood mix on top and leave it to warm with a lid on the pan, removed from the heat, for 3 minutes. Stir and serve on preheated plates.