Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.

The Thai dish of seafood and glass-noodle salad can be as extravagant or simple as you like. At its most basic, the seafood is limited to dried shrimp, while this version has fresh shrimp and ...

Restaurants often make this with only seafood (which you can do), but I prefer a mixture of seafood and pork belly. This dish gets its spice from gochugaru - Korean chilli flakes. The amount I ...

As I ate it, the sweet pork fat soup was mixed with the slightly peculiar scent of mentaiko, giving it a richer, more mellow flavor than the salty regular Cup Noodles and Cup Noodle Seafood Noodles.