Spicey spring shrimp stirfry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium or large shrimp cooked; peeled, tail on |
| ½ | pounds | Rice noodles or 2 packs of Ramen® noodles |
| 2 | tablespoons | Vegetable oil |
| 2 | Carrots cut into matchsticks | |
| ½ | pounds | Snow peas trimmed |
| 1 | small | Green chili cored seeded and cut julienne |
| 1 | small | Red chili cored; seeded and cut into julienne strips |
| 1 | tablespoon | Very thinly sliced ginger |
| 1 | Clove garlic minced | |
| 1 | bunch | (8-10) scallions sliced thin |
| 1 | tablespoon | Rice wine vinegar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sesame oil |
| 3 | tablespoons | Orange juice |
Directions
1) If you are cooking your own shrimp be sure not to over cook them 2) Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet). Drain well and hold warm.
3) In a large skillet, heat oil over medium high heat 4) Add carrots, snow peas, peppers, ginger, garlic, scallions, and stirfry for 2-3 minutes
5) Add shrimp and cook for 1-2 minutes 6) Add vinegar, soysauce, sesame oil, and orange juice 7) Stirfry for 1 minute
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 17, 1998