You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Ingredients
- 7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
- ½ cup chicken or vegetable broth
- 1 tablespoon soy sauce (more to taste)
- 2 tablespoons Shao Hsing rice wine or dry sherry
- ½ teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 jalapeño, seeded and minced
- ¾ pound medium shrimp, shelled and deveined
- Salt to taste
- 2 tablespoons peanut oil or canola oil
- 1 large red bell pepper, cut in 2-inch julienne
- 1 large yellow bell pepper, cut in 2-inch julienne
- 4 scallions, minced
- ½ cup chopped cilantro
- 2 teaspoons dark sesame oil
- Nutritional Information
Nutritional analysis per serving (4 servings)
400 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 22 grams protein; 137 milligrams cholesterol; 463 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.
- Advance preparation: You can soak the noodles up to a day ahead of serving (refrigerate overnight).
45 minutes
Dining and Cooking