Stir-Fried Shrimp and Noodles

August 1, 2012

Stir-fried shrimp and noodles is a versatile dish.  Cooked noodles are sauteed with sesame oil, ginger, jalapenos, and garlic.  The recipe suggests using cellophane noodles, which are made with bean threads, but you can use any noodle that's in your pantry, even spaghetti.  You can also add whatever vegetables you have on hand.  I especially love the combination of shaved carrots, broccoli and bok choy.  Stir-fried shrimp and noodles is a delicious dish that is sure to please every member in the family.

Stir-fried Shrimp and Noodles



3 ounces bean threads vermicelli (cellophane noodles)*
4 teaspoons oriental sesame oil
2 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons minced seasoned sliced ginger (also known as sushi ginger)*
1 tablespoon minced pickled jalapenos
2 teaspoons honey
12 ounces uncooked medium shrimp peeled, deveined, tails left intact
4 green onions sliced
2 garlic cloves minced
2 teaspoons cornstarch
1/2 cup water


*Available at Asian markets and in the Asian section of many supermarkets.

Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.

Mixvinegar, cilantro, ginger, jalapenos and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; saute until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.

Dissolvecornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.

Mound noodles on platter. Arrange shrimp over and serve.

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