Shrimp Shiitake Stir Fry With Crispy Noodles Recipe Recipe 465 Food

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES RECIPE RECIPE - (4.6/5)

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks. In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm. Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired. Yield: 4 servings.

SHRIMP AND VEGETABLE STIR-FRIED NOODLES

Steps:

• Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
• In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES

Steps:

• Heat Wok, add tablespoon peanut oil, allow the oil to heat.
• Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
• Add the prawns in wok and stir-fry until they are covered with oil.
• Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
• Add noodles until they are separated.
• Add mint and coriander, then mix in the vegetables and cook until they are warm.
• Serve in bowls and garnish with roasted cashews.
• Enjoy.