Recipe: pan-seared sichuan shrimp with glass noodles
You know it was a good weekend when you make food for three separate parties. I’m essentially partied out. But they were all wonderful, excellent, very good celebrations. The most important was Kaweah’s half birthday – her 15.5 birthday to be exact. Jeremy and I are still in awe that she is not only here with us, but generally in good spirits and always happy to eat. While we don’t normally celebrate her half birthdays, we felt it was appropriate to celebrate this one. I seared a few meatballs (ground beef, milk, bread, salt), fried a couple of bacon strips, and procured a proper filet mignon. Kaweah gets ALL of the good stuff.
kaweah loves birthdays and half birthdays
Kaweah gets so excited when we set a plate of goodies in front of her. She looks from the meatball to the filet to the bacon, to me, to Jeremy, then back to the meatball – over and over. All the while, she is trying to be a good girl, waiting for her release word… except she’s almost completely deaf. Instead of letting her eat off the plate, we hand-fed her (and I sliced that steak) so she wouldn’t choke on anything. I dare say she had a really really good time!
jeremy blows out the candles while kaweah stares at the meatballs
the tip of her tongue is sticking out in anticipation
The rest of the weekend, we attended our friends’ birthday party and then prepped for and hosted a dinner party for my parents for Father’s Day. I know that I’m very lucky to have my parents here with me – even luckier that I can cook a special meal for them that they enjoy. But now that the weekend is over, I need to get back to simpler fare! I love the prep and great flavors of this shrimp and glass noodles dish.
shrimp, snow peas, vegetable oil, sichuan peppercorns, white pepper, salt, ginger, green onions, chili oil, soy sauce, sesame oil, glass noodles
grind the peppercorns
grate the ginger and slice the green onions
Glass noodles are mung bean noodles, also called bean thread noodles or cellophane noodles. They are white-ish when dried, but once cooked in hot water, they are clear with a slightly chewy, almost jello-like texture. I grew up eating glass noodles in soups, so this stir-fry piqued my interest.
peeled and de-veined shrimp, sliced snow peas, ground sichuan peppercorns, white pepper, salt, grated ginger, sliced green onions
rehydrate the noodles in boiling water for 5 minutes
cook in boiling water for 25 seconds and drain the noodles
The combination of Sichuan peppercorns and white pepper make for a spicy, aromatic, and punchy flavor. These spices are complemented by the tang of Chinese black vinegar. You should be able to find both Sichuan peppercorns and Chinese black vinegar in an Asian grocery store or a regular grocery store that has a well-stocked Asian or international section.
mix the sichuan peppercorns, white pepper, and salt with the shrimp
sauté the shrimp
I added snow peas to the recipe because I wanted vegetables and crunch. Use whatever you like (asparagus, broccoli, chinese broccoli, cabbage), but I think snow peas and shrimp are a perfect combination.
sauté the snow peas with the ginger and green onions
stir in the noodles, soy sauce, black vinegar, and chili oil
add the shrimp
There is a lively kick from the chili oil, Sichuan peppercorns, and white pepper without being overwhelming. The noodles are filling yet you won’t feel stuffed after eating them. This dish whips up quickly and easily for a weeknight dinner or can be part of a dinner ensemble for entertaining. It’s also fantastic as leftovers or eaten cold. If you want to change up your menu, add these noodles into your rotation.
garnish with chopped chives
fresh and tasty
Pan-Seared Sichuan Shrimp with Glass Noodles
slightly modified from Food and Wine
6 oz. dried glass noodles (aka bean thread noodles, mung bean noodles, cellophane noodles)
1 lb. shrimp, shelled and de-veined
1/2 tsp salt
1/2 tsp white pepper
1 tsp ground Sichuan peppercorns
3 tbsps vegetable oil
4 green onions, sliced thin
2 tbsps fresh ginger, grated
1 1/2 cups snow peas, cut in half
1/3 cup soy sauce
3 tbsps Chinese black vinegar
1 1/2 tsp chili oil
Place the dried glass noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain the noodles. Bring a quart of water to a boil in a saucepan. Add the noodles and broil for 25 seconds. Drain the noodles and rinse in cold water. Set aside. Place the shrimp in a medium bowl and season with salt, white pepper, and 1/2 teaspoon ground Sichuan peppercorns. Mix to coat the shrimp. Heat 1 tablespoon of vegetable oil in a sauté pan and sauté the shrimp for about 2 minutes until cooked. Remove the shrimp to it’s bowl. Heat the last 2 tablespoons of vegetable oil in the sauté pan over high heat. When the oil is hot, stir-fry the green onions and ginger until fragrant (about a minute). Add the snow peas and sauté until they turn a deep green color (3-5 minutes). Stir in the noodles, soy sauce, black vinegar, and chili oil. Add the last 1/2 teaspoon of ground Sichuan peppercorns and stir-fry for a minute. Add the shrimp and season with more salt and white pepper to taste. Serves 4.
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