Vegetable Noodles With Shrimp
This easy dish of vegetable noodles with shrimp is a light, delicious meal of zucchini noodles, carrot noodles, and glass noodles simmered in chicken stock.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 small onion ((diced))
- 3 cloves garlic ((minced))
- ¼ cup dried shrimp ((soaked, optional))
- 1 teaspoon Shaoxing wine
- 2 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon sugar
- 8 oz. dried broad bean noodles ((soaked 30 minutes))
- 1 medium zucchini ((sliced into noodles))
- 1 large carrot ((sliced into noodles))
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon white pepper
- 12 oz. large shrimp ((peeled and deveined))
- 1 scallion ((julienned))
- Cilantro ((to garnish, optional))
Instructions
- 1
Prep all of your ingredients and have them ready before you start cooking. 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 shaoxing 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.
- 2
Add the zucchini and carrot “noodles," 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.
- 3
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!