Stir-Fried Rice Noodles with Shrimp and Mushrooms
6 dried shiitake mushrooms (or use fresh, stemmed and sliced)
12 oz. thin rice noodles (vermicelli or stick)
2 T. peanut or vegetable oil
1 T. slivered or minced garlic
12 oz. shrimp, peeled (deveined if you like) and cut into bite-size pieces
1/2 t. chili paste or crushed red pepper flakes, or to taste
2 eggs, lightly beaten
3 T. soy sauce, or to taste
2 t. sugar
Stock (or water, or mushroom-soaking liquid) as needed
1 C. bean sprouts
1/2 C. torn basil leaves, preferably Thai basil
Put mushrooms in a small bowl and cover with boiling water (don't soak fresh mushrooms). Put noodles in a large bowl, and cover with boiling water. Let both sit 5 minutes or so, then drain and slice mushrooms.
Put oil in a large nonstick skillet, and turn heat to high. Add garlic and stir; add shrimp and cook, stirring occasionally, about a minute. Stir in the chili paste.
Drain and add noodles. Cook, stirring occasionally, about a minute. Make a well in the center of noodles and pour in eggs. Scramble, gradually integrating eggs with noodles; this will take less than a minute. Stir in soy sauce and sugar. If noodles look clumpy, add about 1/2 cup liquid to allow them to separate and become saucy (use more liquid if necessary, but do not make mixture soupy). Add salt to taste, then stir in bean sprouts and basil, and serve immediately.
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