Stir-fried Noodles With Shrimp |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is another mystery recipe; I don't know where it originally came from, probably some newspaper or magazine, but it tastes good and has a nice oriental flair. Ingredients:
2 -3 cups snow peas, trimmed,rinsed,and drained |
4 teaspoons peanut oil or 4 teaspoons canola oil, divided |
1 large egg, plus |
1 large egg white, beaten together |
1/2 cup minced shallot |
1 tablespoon minced fresh ginger |
2 -3 teaspoons minced fresh garlic, to taste,but the more the better |
1 1/2 lbs large shrimp, peeled and deveined |
1/2 teaspoon crushed red pepper flakes, to taste |
10 ounces linguine, hot cooked or 10 ounces 'me' a thin flat malaysian egg noodles, if you can find them |
2 cups fresh bean sprouts, picked over,rinsed,and drained |
1/4 cup light soy sauce |
1 tablespoon rice vinegar (optional) |
1/2 cup diagonally sliced scallion (green onions) |
Directions:
1. Steam snow peas, covered, for no more than 1 minute, and set aside.
2. Heat 1 Tsp oil in a wok or large skillet.
3. Add egg, and cook until it thoroughly set, stirring constantly, remove from wok, and set aside.
4. Heat 3 Tsp oil in wok over medium-high heat.
5. Add shallots, ginger, and garlic, and saute for 2-3 minutes or until shallots just begin to brown.
6. Add shrimp and red pepper flakes, and saute about 4-5 minutes, tossing, until shrimp are done.
7. Add pasta, and toss well.
8. Add snow peas, cooked egg, bean sprouts, and soy sauce, and optional rice vinegar, if using.
9. Continue cooking and tossing just until thoroughly heated.
10. Remove from heat, and sprinkle with scallions.
11. Serve with more soy sauce on the side.
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