Stir-Fried Noodles With Shrimp
|Chinese noodles||12 Ounce (360Gram Package)|
|Chinese cabbage||1⁄2 Pound (230 Grams)|
|Vegetable oil||60 Milliliter (4 Tablespoon)|
|Uncooked shrimp||1 Pound, shelled, deveined and sliced in half lengthwise (455 Grams)|
|Chinese rice wine/Sherry||15 Milliliter (1 Tablespoon)|
|Low sodium soy sauce||15 Milliliter (1 Tablespoon)|
|Low sodium vegetable stock/Chicken stock||120 Milliliter (1/2 Cup)|
Cook noodles as package directs.
Wash cabbage and slice each stalk lengthwise into 1/8-inch wide strips.
Heat a wok or skillet.
Pour in half the oil.
On medium heat, add shrimp and stir-fry 1 minute or until they turn pink.
Add 1/2 tsp salt and rice wine, stir, then transfer to a plate and set aside.
Pour the rest of the oil into the hot pan and stir-fry cabbage for 2 minutes.
Add 1/2 tsp salt.
honey, noodles, soy sauce and stock and boil briskly for 3 minutes or until liquid has evaporated.
Add shrimp and cook, stirring for 30 seconds.