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thin rice chicken soy sauce Hsing rice wine sugar cornstarch ginger garlic jalapeno shrimp salt peanut oil red bell pepper yellow bell pepper scallions cilantro dark sesame oil
Viewed: 46 - Published at: 9 years agoIngredients
- 7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce (more to taste)
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 jalapeno, seeded and minced
- 3/4 pound medium shrimp, shelled and deveined
- Salt to taste
- 2 tablespoons peanut oil or canola oil
- 1 large red bell pepper, cut in 2-inch julienne
- 1 large yellow bell pepper, cut in 2-inch julienne
- 4 scallions, minced
- 1/2 cup chopped cilantro
- 2 teaspoons dark sesame oil
Method
- Place the noodles in a large bowl and cover with warm water.
- Soak for at least 20 minutes until soft.
- Drain in a colander.
- With kitchen scissors, cut into 6-inch lengths.
- Set aside within reach of your wok or pan.
- Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
- Combine the garlic, 1 tablespoon of the ginger and the minced jalapeno in another bowl.
- Have all of your ingredients within reach of your wok or pan.
- In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger.
- Stir together well.
- Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two.
- Add the oil to the sides of the pan and tilt the pan to distribute.
- Add the garlic, ginger and jalapeno, and stir-fry for no more than 10 seconds.
- Add the peppers and stir-fry for one minute.
- Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
- Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender.
- Add the cilantro and stir-fry for another 30 seconds.
- Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.
