RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES image

Yield 4

Number Of Ingredients 16

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7 oz thin rice stick noodles
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp dry sherry
1/2 tsp sugar
1 tsp cornstarch
2 tbsp minced ginger
1 tbsp minced garlic
1 jalapeno, seeded and minced
2/4 lb shimp
2 tbsp canola oil
1 large red pepper, julienned
1 large yellow pepper, julienned
4 scallions, minced
1/2 cup chopped cilantro
2 tsp sesame oil

Steps:

1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan. 2. In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated. 3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.