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From Betsy at Recipelink.com, 02-20-2009
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Msg ID 3149566
SHRIMP WITH FRIED RICE STICK NOODLES

1 pound fresh or frozen raw shrimp
1 teaspoon finely chopped gingerroot
1/2 teaspoon and 3 tablespoons cornstarch, divided use
1/4 teaspoon salt
1/4 teaspoon sesame oil
Dash of white pepper
1 pound Chinese cabbage
3 large green onions (with tops)
3 tablespoons cold water
2 tablespoons dark soy sauce
Vegetable oil (for frying)
4 ounces rice stick noodles
1/2 cup canned bamboo shoots, cut up
1 cup chicken broth

Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of shrimp; wash out sand vein. Cut shrimp lengthwise into halves.

Toss shrimp, gingerroot, 1/2 teaspoon cornstarch, the salt, sesame oil and white pepper. Cover and refrigerate 15 minutes.

Cut cabbage into thin slices. Cut green onions into 2-inch pieces. Mix the remaining 3 tablespoons cornstarch, the 3 tablespoon cold water and soy sauce. Set aside.

Heat vegetable oil (1 1/2 inches) in wok to 425 degrees F.

Fry 1/4 of the noodles at a time until puffed, turning once, about 5 seconds. Drain on paper towel. Wash and dry wok thoroughly.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate. Add shrimp; stir-fry until shrimp is pink. Remove shrimp from wok.

Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add celery cabbage and bamboo shoots; stir-fry 2 minutes.

Stir in chicken broth and shrimp; cover and heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Serve over noodles; garnish with green onions.

DO-AHEAD TIP:
Fry cellophane noodles as directed. Store in airtight container at room temperature no longer than 1 week.

Makes 5 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Great Ways with Fish and Seafood, General Mills Inc., No. 10, 1985

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