Shrimp with Crisp-Fried Noodles
A different kind of noodle dish, one in which the noodles are fried crisp and then topped with a simply made stir-fry. Of course, you can use any stir-fry you like on top of a bed of noodles like this one; the noodles are essentially taking the place of rice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. When it is ready, cook the noodles until tender, stirring occasionally—this will take only a few minutes. Drain, rinse with cold water, and drain again.
Step 2
Meanwhile, put half the oil in a large skillet or wok, preferably nonstick, and turn the heat to medium-high. Add the ginger, garlic, snow peas, shiitakes, and scallions, along with about 1/4 cup water (or use white wine or stock), and cook, stirring and shaking the pan, until the snow peas are bright green and the shiitakes softened slightly. Add the shrimp and soy sauce and, if the mixture is dry, add a little more water or stock. Cook, stirring occasionally, until the shrimp turn pink, 3 or 4 minutes. Transfer this mixture to a bowl and keep it warm.
Step 3
Put the remaining oil in the skillet over medium-high heat and add the noodles. Cook, undisturbed, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn). Use a large spatula to flip the noodles. Brown on the other side, then slide onto a platter. Quickly reheat the stir-fry mixture in the skillet, then put on top of the noodle cake; sprinkle with a little more soy sauce and sesame oil, cut into pieces, and serve.
