Recipe: Stir-Fried Thin Rice Noodles with Shrimp and Scallions (Chinese)

STIR-FRIED THIN RICE NOODLES
WITH SHRIMP AND SCALLIONS

"Rice Noodles are one of the most popular street foods in Taiwan. You can buy a large plate of them stir-fried with shrimp, squid or pork or a bowl of soup brimming with them for just a few pennies. I love to cook these noodles with seafood, chives and wild celery or cabbage. They make an excellent lunch."


1/2 pound thin rice stick noodles (rice vermicelli)
1/2 pound medium shrimp, peeled, deveined and cleaned with salt
1 tablespoon vodka
3 tablespoons olive oil
4 shallots, chopped
1 teaspoon peeled, finely chopped or grated gingerroot
4 fresh shiitake mushrooms, sterns removed, caps thinly sliced
1/2 pound shredded napa or green cabbage or chopped broccoli rabe
2 scallions, finely chopped
1 tablespoon soy sauce
1 cup chicken stock
1 teaspoon coarse or kosher salt
Freshly ground pepper
1/4 cup chopped fresh basil or cilantro leaves or any other fresh herb, such as tarragon or chives

Cover the rice stick noodles with cold water and soak for 15 to 20 minutes, until softened. Do not soak any longer, as they will become too soft and the texture of the dish will be ruined. Drain well. Cut the noodles in half; set aside.

Dry the shrimp with paper towels and cut into small pieces. Marinate them in the vodka while you prepare the rest of the ingredients.

Heat the oil over high heat in a heavy skillet. Add the shallots and the ginger-root and cook over high heat for 2 minutes, or until the shallots are lightly browned.

Add the shrimp and mushrooms to the skillet and cook, stirring, until the shrimp turn pink and the mushrooms are soft.

Add the cabbage or broccoli rabe, scallions, rice noodles, soy sauce, stock and salt. Cook until the liquid is completely absorbed, about 5 minutes. Season with pepper to taste.

Mix in the fresh herbs and serve.

Serves 2 as a main course or 6 to 8 as a side dish
Source: Susanna Foo Chinese Cuisine by Susanna Foo