SHRIMP AND SNOW PEAS ON RICE NOODLES2 tablespoons olive oil, divided use
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 pound raw shrimp, (20-24 count) peeled and deveined
1/2 pound snow peas
half a red pepper, sliced into thin strips
2 scallions, cut into thin rounds
2 teaspoons minced fresh cilantro
2 teaspoons soy sauce
1 (8 ounce) package rice noodles
2 teaspoons sesame oil
Fill a large pot with salted water and bring to a boil for the noodles.
Meanwhile, heat 1 tablespoon of the olive oil in a heavy skillet or a wok. Add the ginger and the garlic, stirring for about 30 seconds and being careful not to let the garlic brown.
Add the shrimp, and let it cook for 2 minutes per side, or until it turns bright pink. Remove the shrimp from the pan and add the second tablespoon of olive oil.
Toss together the snow peas, red pepper, scallions, cilantro and soy sauce. Cook until snow peas are tender but crisp, about 3 minutes. Add the shrimp and toss. Remove from heat.
Prepare the rice noodles according to package instructions. Drain, and toss with the sesame oil, then add the shrimp and snow pea mixture.
Serve immediately.
Source: Theresa Maier in the Concord Monitor, April 26, 2006
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