Restaurant Recipes
Woo's Pagoda Restaurant Stir-Fried Rice Noodles with Shrimp and Mushrooms
Yield: 4 servings
Ingredients
- 6 dried shiitake mushrooms (or use fresh, stemmed and sliced)
- 12 ounces thin rice noodles (vermicelli or stick)
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon slivered or minced garlic
- 12 ounces shrimp, peeled (deveined if you like) and cut into bite-size pieces
- 1/2 teaspoon chili paste or crushed red pepper flakes, or to taste
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce, or to taste
- 2 teaspoons sugar
- Stock (or water, or mushroom-soaking liquid) as needed
- Salt (optional)
- 1 cup bean sprouts
- 1/2 cup torn basil leaves, preferably Thai basil
Instructions
- Put mushrooms into a small bowl and cover with boiling water (don't soak fresh mushrooms).
- Put noodles into a large bowl, and cover with boiling water. Let both sit 5 minutes or so, then drain and slice mushrooms.
- Put oil in a large nonstick skillet, and turn heat to high. Add garlic and stir; add shrimp and cook, stirring occasionally, about a minute. Stir in the chili paste.
- Drain and add noodles. Cook, stirring occasionally, about a minute. Make a well in the center of noodles and pour in eggs. Scramble, gradually integrating eggs with noodles; this will take less than a minute.
- Stir in soy sauce and sugar. If noodles look clumpy, add about 1/2 cup liquid to allow them to separate
and become saucy (use more liquid if necessary, but do not make mixture soupy).
- Add salt to taste, then stir in bean sprouts and basil, and serve immediately.