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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Perfect balance of flavors. We have this at least once a week. It's good even without the shrimp. I double the sauce because our family likes it saucier. I also have all ingredients ready before I begin cooking. Ingredients:
1 1/2 tablespoons vegetable oil, divided (i use dark sesame seed oil.) |
1 tablespoon garlic, minced |
1 tablespoon gingerroot, minced |
16 large shrimp, peeled and deveined |
1 egg, lightly beaten |
2 tablespoons soy sauce |
1 tablespoon fish sauce |
1 tablespoon rice wine vinegar |
1/2 teaspoon red pepper flakes |
1 teaspoon brown sugar |
7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained |
1/2 cup bean sprouts |
3 scallions, sliced |
1 cup cilantro leaf, chopped (i omitted this ingredient because my family doesn't like the taste of cilantro) |
1 lime, juice and zest of |
Directions:
1. Heat 1 tablespoon of the oil in a wok or a large frying pan.
2. Add the garlic and ginger and saute until lightly golden.
3. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
4. Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
5. Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
6. Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
7. Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
8. Serve on white rice or we just eat them without the rice.
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