Simple Seafood Medley

Ingredients

1 Tbl. Canola oil
2 c. sliced Celery
2 Green Onions, sliced into ¼-inch pieces
1 fresh Red Bell Pepper, diced
1 can (4 oz.) Shitake Mushrooms
1 Tbl. reduced sodium Soy Sauce
1 Tbl. Ginger paste (comes in a tube, find it in the produce section)
1 Tbl. minced Garlic
2 c. Water
1 cube Vegetarian Bouillon (Knorr, extra large cubes)
3 Tbl. Cornstarch plus ¼ c. water
1-pound Seafood mix
(Geisha Seafood Mix: [cooked] shrimp, mussels, squid, and baby clams)
14 oz. Rice Noodles (I prefer narrow ones)

Directions:
1. Start a large pot on medium-high with 8 to 12 c. water for the rice noodles. However, wait to make the noodles until the seafood dish is ready.
2. Saute’ celery, onions and bell pepper for 2- to 3-minutes over medium heat.
3. Add remaining ingredients and bring to simmer for 4- to 5-minutes. Reduce heat to low.
4. Bring rice noodle water to boil, add rice noodles stirring well, and time for just two minutes. Remove from heat and drain.
5. Serve immediately.

Nutrition: (1½ c. seafood medley over ¾ c. rice noodles)
Calories: 386 Protein: 16.4g total carbohydrate: 66.3g total fat: 4.5g
sugars: 2.3g saturated fat: 0.6g sodium: 435mg dietary fiber: 2.5g