Kimchi Seafood Rice Noodles

Main Ingredients
200g kimchi, 100g rice noodles, 100g short neck clams, 2 shrimp (medium size), 1 stem of canned bamboo shoot, 1 stem of green onion, 1 green pepper, 1 red pepper, 2 tablespoon coconut milk, 4 cups vegetable stock (or chick stock), 5 tablespoons of kimchi soup


Kimchi seasoning
1 teaspoon sesame seeds, 1 teaspoon sesame oil


Cooking Procedures
1. Prepare a well ripened kimchi and chop it into small pieces. In a bowl mix the kimchi and the seasoning with your hand.
2. Cleanthe inside of the clams by soaking it in salt water and wash them carefully by rubbing with yourhands.
Do not peel the shrimp, just removed the inner organs with a tooth pick from its back.
3.Cut the green onion and the peppers diagonally.
4.Cook the rice noodles in boiling water for about 3 minutes and rinse it in cold water and drain the noodles. Mix the drained noodles with sesame oil.
5.In a round pan, boil the vegetable stock, coconut milk and kimchi soup in medium heat. Add the cleansed clams, shrimp, bamboo shoot, kimchi and boil it until the clams open up.
6.When it boils put a pinch of pepper powder then add green onion, peppers and rice noodles. Mix them together and turn off the heat.
7.Place the rice noodles first in the bowl and then place other seafood and vegetables.

Source : FOODelicious at http://www.arirang.co.kr/