Recipe: Stir-Fried Shrimp with Scallion Noodles (Good Food magazine, 1980's)

STIR-FRIED SHRIMP WITH SCALLION NOODLES

2 cloves garlic, divided use
1 Tbsp. plus 1 tsp. soy sauce, divided use
1 tsp. Oriental sesame oil, divided use
1/4 tsp. crushed red pepper flakes
12 oz. deveined shelled medium shrimp
2 Tbsp. fresh lemon juice
1 tsp. sugar
1 tsp. cornstarch
1 Tbsp. peanut oil
2 scallions, sliced
2 small strips lemon zest
1 Tbsp. chopped fresh ginger
8 oz. thin green beans, cut into 1-inch lengths
4 oz. fresh shiitake mushrooms, stems removed, sliced
1/2 cup slivered red bell pepper
Scallion Noodles (for serving, recipe follows)

Crush 1 clove garlic through press and combine with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, pepper flakes, and shrimp in mixing bowl. Let stand 15 minutes.

Mix remaining 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, the lemon juice, sugar, and cornstarch in small bowl.

Heat wok or large heavy skillet over high heat. Add peanut oil Lightly crush remaining garlic and peel; add to oil with scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds.

Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes.

Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.

Add shrimp with marinade; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds.

Serve over Scallion Noodles.

SCALLION NOODLES

6 oz. capellini or vermicelli noodles, broken in half
Salt
1 Tbsp. Oriental sesame oil
2 scallions (green tops only), thinly sliced on diagonal
1 teaspoon salt (or to taste)

Cook noodles in large pot of salted boiling water until tender, about 6 minutes. Drain well; transfer to serving bowl. Add remaining ingredients and salt; toss well. Serve hot.

Makes 4 servings
Source: Good Food magazine, October 1988