Pan-Seared Sichuan Shrimp with Mung Bean Noodles
From choclytcandy 14 years ago
- 40 minutes to make
- Serves 4
Food and Wine Magazine, February 2010
Ingredients
- 6 oz dried mung bean noodles or vermicelli shopping list
- 1 pound medium shrimp, shelled and deveined shopping list
- salt and freshly ground white pepper shopping list
- 1 tsp ground Sichuan peppercorns shopping list
- 3 tbs vegetable oil shopping list
- 4 large scallions, thinly sliced shopping list
- 2 tbs finely grated fresh ginger shopping list
- 1/3 cup soy sauce or tamari shopping list
- 3 tbs Chinese black vinegar or balsamic vinegar shopping list
- 1 1/2 tsp chile oil shopping list
How to make it
- Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut then into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
- Season the shrimp with salt, white pepper and 1/2 tsp of the Sichuan peppercorns. In a large, deep skillet, heat 1 tbs of vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer shrimp to a plate.
- Add the remaining 2 tbs of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil, and remaining 1/2 tsp of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve immediately.
The Rating
Reviewed by 5 people-
I ;oley... This be beeutiful:) HIGH FIVE FORKS!!!..
snowcat17
in Milwaukee loved it
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sounds fantastic high5 thanks
momo_55grandma
in Mountianview loved it
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you are on a roll.!!! five forks
peetabear
in mid-hudson valley loved it
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