Stir Fried Rice Noodles With Shrimps And Vegetables Recipe
Ingredients
| Rice noodles | 1/2 Pound | |
| 1/2 lb raw shrimps, peeled and deveined | ||
| 1 Tbs Chinese rice wine | ||
| Salt | 1/2 Teaspoon | |
| 1/2 Tbs tapioca starch | ||
| 4 Tbs peanut or vegetable oil | ||
| 2 stalks scallions, shredded | ||
| Chinese Cabbage | 3 Cup (16 tbs), shredded | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Light soy sauce | 1 1/2 Tablespoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
Directions
Rinse shrimps with cold water.
Drain and pat dry thoroughly with paper towels.
Marinate the shrimps with wine, 1/2 tsp salt, and tapioca starch.
Soak the rice noodles in hot water for 10 to 15 minutes until soft; drain well.
Heat a wok over high heat until hot.
Add 2 Tbs oil and stir fry the shrimps for 1 minute or until they change color.
Remove and set on a plate.
Heat the wok with remaining 2 Tbs oil.
stir fry the scallions and cabbage for 1/2 minute, then add 1 tsp salt, sugar, and the soaked rice noodles, and keep stirring for 1 more minute.
Add the soy sauce and chicken broth.
Turn the heat to high and stir fry until all the liquid is absorbed.
Add the cooked shrimps and mix well.
Drain and pat dry thoroughly with paper towels.
Marinate the shrimps with wine, 1/2 tsp salt, and tapioca starch.
Soak the rice noodles in hot water for 10 to 15 minutes until soft; drain well.
Heat a wok over high heat until hot.
Add 2 Tbs oil and stir fry the shrimps for 1 minute or until they change color.
Remove and set on a plate.
Heat the wok with remaining 2 Tbs oil.
stir fry the scallions and cabbage for 1/2 minute, then add 1 tsp salt, sugar, and the soaked rice noodles, and keep stirring for 1 more minute.
Add the soy sauce and chicken broth.
Turn the heat to high and stir fry until all the liquid is absorbed.
Add the cooked shrimps and mix well.
Chef
