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Stir Fried Rice Noodles With Shrimps And Vegetables

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Ingredients
  Rice noodles 1⁄2 Pound
  Raw shrimps 1⁄2 Pound, peeled and deveined
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tapioca starch 1⁄2 Tablespoon
  Peanut oil/Vegetable oil 4 Tablespoon
  Scallion stalks 2 , shredded
  Chinese cabbage 3 Cup (48 tbs), shredded
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Light soy sauce 1 1⁄2 Tablespoon
  Chicken broth 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Rice

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