Stir Fried Rice Noodles With Shrimps And Vegetables
|Rice noodles||1⁄2 Pound|
|Raw shrimps||1⁄2 Pound, peeled and deveined|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1⁄2 Tablespoon|
|Peanut oil/Vegetable oil||4 Tablespoon|
|Scallion stalks||2 , shredded|
|Chinese cabbage||3 Cup (48 tbs), shredded|
|Light soy sauce||1 1⁄2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
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.