Prep 10 mins
Cook 10 mins
this is adapted from a recipe by martin yan, using ingredients i had on hand. this is great as part of an asian themed meal.
- 1 lb flat rice noodles (dried or fresh)
- 1 tablespoon soy sauce or 1 tablespoon light soy sauce
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 2 teaspoons minced garlic
- 1 teaspoon cornstarch
- 1⁄4 teaspoon white pepper
- 1⁄2 lb shrimp
- 2 tablespoons soy sauce or 2 tablespoons light and dark soy sauce
- 1 teaspoon chili-garlic sauce
- 1⁄2 teaspoon sugar
- 1 tablespoon vegetable oil
- 1⁄2 yellow onion, thinly sliced
- 3 green onions, trimmed and cut into 1-inch pieces
- 1 teaspoon minced ginger
- 1 cup bean sprouts
- 1⁄4 cup roasted peanuts
- If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.
- Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
- Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.
- Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
- Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute.
- Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and is coated evenly with the seasonings, about 3 minutes.
- Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.
Chia, we enjoyed this rice noodle stir-fry. There is a minimal amount of chopping to do, so it's quite quick as well. We in particular loved the crunchy peanuts in it. We only used 250g rice noodles (which is slightly more than 1/2 lb), as we were just the two of us. However, we followed the remaining ingredients as stated in the recipe for four people. We thought that otherwise we wouldn't have enough veggies and shrimp with the noodles. Note that this is also the way you can see it in the picture. The seasoning is well balanced, but we served it with some extra soj sauce and chilli sauce, so we could help ourselves to more heat (we both like things spicy). To sum it up: This is a quick, tasty shrimp noodle stir-fry with crunchy peanuts. However, others may want - as we did - double all or some of the ingredients in relation to the stated amount of noodles.
The shrimps is delightful--not overdone or chewy; the amount of hea is fine. I think that a little more sweetness in the form of red and/or green bell pepper, baby peas would add a lot. I also think, tho this is entirely a personal preference, that this would be better over rice instead of the noodles. All this being said, there were no leftovers. Thanks, Chia!