Gingered shrimp with asian noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ; sushiginger)* | ||
| 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 |
| ½ | cup | Water |
Directions
*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.
Mix vinegar, 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. Dissolve cornstarch in ½ cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
Mound noodles on platter. Arrange shrimp over and serve.
Serves 2.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.