GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

Glass Noodles With Shrimp and Spicy Mustard Sauce image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 12

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12 ounces dried sweet potato noodles (glass noodles)
1 pound peeled and deveined jumbo shrimp (about 20)
2 tablespoons hot Asian mustard powder
6 tablespoons distilled white vinegar
2 tablespoons minced fresh ginger
1 teaspoon granulated sugar
6 tablespoons safflower or canola oil
Kosher salt and black pepper
2 Persian cucumbers, thinly sliced
1 red bell pepper, cored, seeded and very thinly sliced
Sliced scallions, for garnish
4 hard-boiled eggs, halved, for serving (optional)

Steps:

In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.