This simple stir-fry is perfect for two, and can easily be doubled to serve four people. It's very adaptable. The shrimp can be stir-fried instead of boiling, or you can use leftover cooked shrimp. For a nicer appearance, trim the ends of the mung bean sprouts before stir-frying.
- 8 ounces fresh egg noodles or dried noodles
- 1/2 tsp Asian sesame oil
- 1/2 pound peeled, deveined shrimp
- 1 cup mung bean sprouts
- 1 1/2 green onions (spring onions, scallions), white and green parts
- 2 garlic cloves
- 1 Tbsp light soy sauce
- 1 1/2 tsp Chinese rice wine or dry sherry
- 1/2 tsp granulated sugar
- 1/4 tsp chile paste, or to taste
- 1 1/2 Tbsp vegetable or peanut oil, for stir-frying
- In a large saucepan, bring 2 quarts (8 cups) of lightly salted water to a boil. Add the noodles. Cook, stirring gently to separate, for about 5 minutes, until the noodles are tender but still have a bit of chewiness (what the Italians call "al dente"). Drain the noodles in a colander. Rinse with cold water and toss with sesame oil.
- Rinse the shrimp in cold water and pat dry with paper towels. Remove the tails from the shrimp if needed. In a medium saucepan, bring enough water to cover the shrimp to a boil. Cook the shrimp in the boiling water for 2 minutes. Drain thoroughly.
- Rinse the mung bean sprouts and green onion and drain thoroughly. (Note: this can be done earlier in the day, giving the vegetables more time to drain). Finely chop the green onion. Peel and mince the garlic.
- Combine the light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
- Heat a wok or heavy skillet and add the oil. When the oil is hot, add the garlic and the noodles. Stir-fry for a minute, and then stir in the shrimp and mung bean sprouts
- Give the sauce a quick re-stir and swirl it into the pan. Stir in the green onion. Stir-fry for 1 to 2 minutes to heat everything through. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||5 g|