Prep 30 mins
Cook 10 mins
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.
- 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)
- Steam snow peas, covered, for no more than 1 minute, and set aside.
- Heat 1 Tsp oil in a wok or large skillet.
- Add egg, and cook until it thoroughly set, stirring constantly, remove from wok, and set aside.
- Heat 3 Tsp oil in wok over medium-high heat.
- Add shallots, ginger, and garlic, and saute for 2-3 minutes or until shallots just begin to brown.
- Add shrimp and red pepper flakes, and saute about 4-5 minutes, tossing, until shrimp are done.
- Add pasta, and toss well.
- Add snow peas, cooked egg, bean sprouts, and soy sauce, and optional rice vinegar, if using.
- Continue cooking and tossing just until thoroughly heated.
- Remove from heat, and sprinkle with scallions.
- Serve with more soy sauce on the side.
Great Asian dish. I used Chinese egg noodles but otherwise as written. Very spicy so will use less red pepper flakes next time. DH ate three big servings to finish it off.