|
 |
|
|
Shrimp w/ Mix Veg. &Egg Noodle... Bites Of Asia Yield: 5 Servings  Vote For
This RecipeIngredients: 1 lb Egg noodle 2/3 lb Shrimp (shelled, deveined) 10 Chinese mushroom (or fresh mushroom) 1/2 lb Chinese broccoli (cut into 2-inch length) 1 bundle Green onion (cut into 2-inch length) 5 Oz Fresh snow peas 4 Cloves Garlic (minced) 1 large Onion (cut into 1-inch cubes) 1 can Baby corn (drained) 3 tbsps Fish sauce 2 cups Cooking oil 1 tsp Sugar 1/2 cup Chicken broth (or water) 2 tsps Corn starch mixed in 1/4 cup of water Preparation: 2. In a bowl, combine the shrimps with 2 tbsps fish sauce, 2 cloves of minced garlic, a dash of pepper, and mix well. Set aside to marinade for 30 minutes. 3. Meanwhile, soak the dry Chinese mushroom in warm water for 30 minutes or until soft. Drain, remove and discard stems, cut into bite size pieces. 4. In a skillet or wok, bring 1/4-inch deep of oil to hot. Divide the egg noodle in 5 equal portions and fry each in the hot oil for 1 minute or until golden. Flip the noodle over and do the same to the other side. Remove noodle and drain on paper towel. Repeat with the remaining four portions. 5. Using the same skillet, discard all the oil, and bring 2 tbsps of new oil to hot. Add 2 cloves of minced garlic and stir-fry for 10-15 seconds. Add the shrimp and sauté for 1 minute or until shrimp is slightly pink. Transfer to plate and set aside. 6. Heat 1 tbsp of oil and stir-fry onion until translucent. Add the remaining vegetables, cover and cook for 1 minute over medium heat. Add chicken broth, remaining fish sauce, 1 tsp sugar, and mix well. Return the shrimp, add the cornstarch mixture and mix well. Remover the shrimp mix vegetables from heat and place on top of fried egg noodle. Garnish with some pepper and serve. |
|
