Thursday, February 26, 2009


Adapted from Chinese Rice and Noodles (Wei Chuan Cookbook)

**FOR GF: Use rice noodles instead of wheat noodles; use GF alternatives for soy sauce and cornstarch

serves 4 as part of multicourse meal

1/2 lb shelled shrimp, deveined. Marinated in:
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 tsp sesame oil
3 scallions, cut into 2″ pieces
2 tsp minced garlic
1/2 cup thin celery sticks
1/2 cup thinly sliced carrots
1 1/2 tbl soy sauce
1 1/2 tbl Chinese black vinegar
2 tsp sugar
1 tsp kosher salt
1/2 lb dried noodle or 1 lb fresh cooked noodles

Marinate shrimp in a small bowl. Boil enough water to cook noodles. Follow instructions on package of noodles for cooking time.

Heat 1 tsp cooking oil (canola, veg, peanut) in a wok or large pan on high heat. When oil hot but not smoking, add shrimp. Fry until color of shrimp changes. Remove and set aside. Add a touch more oil to wok and when oil is hot, add scallions and garlic. Fry 15 seconds. Add carrots. Stir well, fry 30 seconds.. Add celery and fry vegetable mixture until carrots are slightly softened. Celery should still have a nice crunch. Add soy, vinegar, sugar and salt. Stir well. Add shrimp back into wok. Cook until shrimp is cooked through, about 30 seconds (depends on size of your shrimp).

Add noodles, mix well and when noodles are heated through, it’s ready. Taste. If needs more seasoning, add a touch more soy and black vinegar.

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