Here's a dish that makes an excellent alternative to standard dinner fare. Aside from a bit of chopping, it's easy to make, healthy and delicious. Glass noodles give this dish a naturally gluten-free appeal.
- 12 ounces large shrimp, peeled and deveined
- 8 ounces dried broad bean noodles, soaked 30 minutes
- ¼ cup dried shrimp, soaked (optional)
- 2 cups chicken stock
- 1 medium zucchini, halved and sliced
- 1 large carrot, sliced thin
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 1 small sweet onion, cut into small wedges
- 1 scallion julienned
- 3 cloves garlic, minced
- 1 teaspoon Shaoxing wine (Rice wine, sake, clear vermouth, or even white wine will all work in a pinch)
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper
- cilantro, to garnish (optional)
Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp.
Stir-fry until the onion is translucent.
Add the wine and stir-fry for another 30 seconds.
Add the chicken stock, salt, sugar and broad bean noodles.
Turn down heat to low and let everything simmer for about 10 minutes.
Add the zucchini and carrots along with the soy sauce, sesame oil and white pepper.
Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid.
If you like your noodles a bit more soupy, you can add more chicken stock.
Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve.