Saturday, March 10, 2012

Shrimp with Bean Thread Noodles

Copyright 2012 LtDan'sKitchen blogs
This is an example of how you put a dinner together in less than 30 minutes ala Rachel Ray. Having realized that a friend wants to come over for dinner, I put together a combination of ingredients in my cupboard that will be acceptable to somebody who is on a non-dairy, no-egg and no meat diet, with the exception of shrimps thank goodness. To start with, I have about 8oz of bean thread noddles and a slew of fresh vegetables. I usually flavor my noodles with oyster sauce but decided on using Hoisin sauce instead. It was also a stroke of luck that I found dried wood ear mushrooms in the grocery store nearby. I have been trying to find it for some time. Another addition was a handful of French cut green beans which added an extra crunch to the dish.

Copyright 2012 LtDan'sKitchen blogs
Since we were having noodles, we also bought a loaf of artisan Italian bread which we served with extra virgin olive oil and a can of smoked oysters. It was a wonderful pairing that balanced the slightly spicy flavors of the noodles. The bread dipped in olive oil perfectly enhanced the flavor of the oysters and it was just delicious. A good bottle of red would have been perfect but the choice of drink last night was beer of which I am glad not to partake with. To end the dinner, I made the date balls as a perfect non-dairy dessert which took me another 30 minutes to complete as well.

Shrimp with Bean Thread Noodles

8 oz bean thread noodles
2 oz dried wood ear mushroom
3-4 garlic cloves, minced
1 onion, sliced thinly
1/4 tsp red pepper flakes
3 carrots, peeled and cut into thin strips
2 cup Crimini mushrooms, sliced
handful of French cut green beans, about 1 cup
1/4 cup green onions, sliced thinly
1 lb shrimps
1/4 cup Hoisin sauce
1 tbsp soy sauce
salt and pepper
1 cup hot broth
1 tbsp corn starch
3 tbsp canola oil
sesame oil

1. Boil 6 cups of water in a pot over medium heat. Add the noddles and the
    dried wood ear mushrooms and decrease the heat to low to simmer.  

2. Heat the canola oil over medium heat in a large skillet. Saute the garlic
    and onion and season with salt and pepper. Cook until softened. Add the
    carrots, crimini mushrooms and the green beans. Season with salt and

Copyright 2012 LtDan'sKitchen blogs
3. Add the broth and cover
    to simmer the vegeta-
    bles until brightly
    colored but still crisp.
    Add the shrimps, bean
    thread noodles and the
    wood ear mushrooms
    and stir to combine.
    Cook until the shrimp
    turns pink which is
    just a couple of

4. Mix the cornstarch in
    the soy sauce and Hoisin sauce to form a smooth paste and add to the
    pan. Stir until the noodles and vegetables are well coated. Check for
    flavor and correct with salt and pepper. Add the red pepper flakes
    and mix well. Cook until the sauce has thickened.

5. Drizzle in about a teaspoon of sesame oil and serve hot garnished with
    the green onion slices. 

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