INGREDIENTS
1
package (about 4 ounces) cellophane* noodles
2
tablespoons peanut or vegetable oil
8
ounces medium or large raw shrimp, peeled and deveined
3
cloves garlic, minced
1/4
teaspoon red pepper flakes
1/2
cup cooked pork or ham strips (optional)
2
tablespoons soy sauce
1
tablespoon fresh lemon juice
1
tablespoon rice vinegar
1
tablespoon dark sesame oil
1/3
cup thinly sliced green onions or coarsely chopped fresh cilantro
*Cellophane noodles are available in the Asian section of most supermarkets. They are also called bean thread or glass noodles.
PREPARATION:
- Place cellophane noodles in medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch pieces.
- Meanwhile, heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add shrimp, garlic and red pepper flakes; stir-fry 2 minutes. Add pork, if desired, soy sauce, lemon juice, vinegar and sesame oil; stir-fry 1 minute.
- Add cellophane noodles; stir-fry 1 minute or until heated through. Serve warm, chilled or at room temperature. Sprinkle with onions before serving.
This recipe appears in:
Chinese
