This was so simple and tasted incredible. I am busy watching constant news coverage of the Obama presidential victory, so I am not going to get too wordy here. You should just try this the next time you want to get a yummy Asian noodle fix.
1 kg shrimp (25-30 count), peeled and deveined
ginger-sesame vinaigrette:
1 tbsp sesame oil
2 teaspoons grated ginger
1 clove of garlic, grated
3 tbsp rice vinegar
1/2 cup peanut oil
half package of egg noodles
1 tablespoon peanut oil
280 g green cabbage, julienne
200 g carrot, julienne
280 g shiitake mushrooms, thickly sliced
55 g scallion, thinly sliced
1/2 teaspoon crushed red chiles
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted
Mix the vinaigrette ingredients together so it emulsifies.
Toss the shrimp in half the vinaigrette and allow to marinate for at least 2 hours.
Cook the noodles in boiling salt water. Shock, drain, and toss in the remaining vinaigrette.
Heat the oil in a wok or large saute pan, Remove the shrimp from the marinade and sear in the hot oil. Remove from the pan and reserve. (Reserve the shrimp marinade and add as necessary when stir-frying the vegetables.)
Add the cabbage, carrots, and mushrooms to the hot pan. Stir-fry until the vegetables are tender, adding a little of the reserved marinade to moisten as necessary.
Return the shrimp and any remaining reserved marinade to the pan. Toss to evenly distribute and heat thoroughly. Add the red chile flakes, scallions and sesame seeds. Toss to heat through and serve hot.
No comments:
Post a Comment