Filipino Stir Fried Shrimp & Pancit Canton
|Dry white wine||2 Tablespoon|
|Medium raw shrimp||1⁄2 Pound, peeled, deveined|
|Wheat noodles||8 Ounce (1 Package, Philippine Style Pancit Canton)|
|Vegetable oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Onion||1 Medium, chopped|
|Garlic cloves||2 Large, finely minced|
|Finely minced ginger root||2 Teaspoon (Fresh)|
|Green cabbage leaves||2 Cup (32 tbs), cut into 1 inch pieces (Tender)|
|Carrot||1⁄2 Medium, thinly sliced, cut into julienne strips|
|Japanese soy sauce||2 Tablespoon (Medium)|
|Black pepper||3 Dash (Adjust Quantity As Per Taste)|
|Green onions||2 Small, thinly sliced|
|Fish sauce||1 Tablespoon (Southeast Asian, Patis)|
In a medium-size bowl, sprinkle wine over shrimp.
Let stand 10 minutes; drain well.
In a large pot, bring 3 quarts water and 1 teaspoon salt to a boil over high heat, add noodles.
Cook 3 to 4 minutes or until al dente.
Drain noodles in a colander.
Stir in 1 tablespoon of oil.
Heat a wok or large skillet over high heat.
Add 2 tablespoons of oil.
When oil is almost to smoking point, add shrimp.
Stir-fry 1 minute, just until shrimp turn pink.
Wipe wok until clean and dry.
Reheat wok; add 2 tablespoons of oil.
When oil is hot, add onion, garlic and gingerroot; stir-fry 1 minute.
Add cabbage; stir-fry 2 minutes.
Add carrot; continue stir-frying 1 minute or until vegetables are crisp-tender.
Add remaining oil to wok, if needed.
Reduce heat, mix in noodles and shrimp with juices.
Season with soy sauce, black pepper, green onions, fish sauce and salt; mix well