Friday, November 13

Stir-fry Shrimp with Rice Stick Noodle

Though I call this dish “Stir-fry Shrimp with Rice Stick Noodle”, since it’s a quick and easy one dish meal, I add many colorful vegetables and egg to enhance the taste and make it not only healthy but even more interesting.  Soy sauce is not used in this dish, which people normally use dark sauce in stir-frying rice noodle, instead, I use ketchup and sugar to make it taste sweet and sour.  It just looks so appealing and tastes so refreshing.

Ingredientsfor 2 servings:
1. 6 extra jumbo shrimps, shelled and deveined
2. 2 eggs, lightly beaten
3. 1 cup onion strings
4. 1 cup snow peasboth ends removed
5. 3/4 cup carrot slices
6. 2 cup Napa cabbage in 1.5 cm wide strips
7. 2 green onions cut in sections
8. 225 g8 oz.) rice noodlealso named rice stick

Sauce Seasonings:
1. 1 cup chicken broth
2. 2 tablespoons ketchup
3. 1-1/5 tablespoons sugar
4. salt
5. ground pepper

1. Clean the shrimps and cut in half from the back, marinate with dash of salt and wine.
2. Lightly beat eggs, stir-fry in the pan with 2 tablespoons hot oil to make scrambled egg.  Cut in small pieces with spatula and remove.
3. Soak rice noodle in boiling water for 5 minutes (or when it’s just turn soft), drain, rinse with cold water, and set aside.
4. Stir-fry shrimp with 2 tablespoons hot oil, remove when the color changed.
5. Heat up 3 tablespoons oil to medium high, in the sequence to add in onion, then carrot and stir-fry briefly.  Add Napa cabbage, stir-fry until it turns slightly soft.  Add all sauce seasonings, snow pea, green onion and shrimp, cook until boiling, add rice noodle and scrambled egg, mix well and serve.

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