Prep 15 mins
Cook 25 mins
This is a fantastic, easy meal to prepare, especially when you're in a rush to be somewhere an hour ago! Sound familiar? You can find the cellophane noodles in the Asian section of many supermarkets. If you find it hard or next to impossible to locate, just use Angelhair or even spaghetti if you are in a fix. The minced, seasoned ginger is also called "sushi ginger.
- 3 ounces cellophane noodles
- 4 teaspoons oriental sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh ginger, seasoned, sliced
- 1 tablespoon minced pickled jalapeno pepper
- 2 teaspoons honey
- 12 ounces medium shrimp, uncooked, deveined, peeled, tails left intact
- 4 green onions, sliced
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
- 1⁄2 cup water
- Cook noodles in large pot of boiling water until just tender but still firm to the bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss.
- 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 til aromatic, about 3 minutes.
- Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, approximately 3 minutes.
- Dissolve cornstarch in 1/2 cup water.
- Add mixture to skillet; stir until liquid thinkens, approximately 2 minutes.
- Mound noodles on platter. Top with gingered shrimp and serve immediately.