My aunt from San Francisco made this dish for us when she was visiting a couple months ago. It uses refreshing glass noodles, often labeled "mung bean thread" or "bean vermicelli" at Asian markets. This recipe is for two. If your noodles come in a 500 gram packet of ten bundles, 3-4 of the bundles should make enough. Good hot or cold!
1. Soak vermicelli in warm water for 20 minutes and drain. Meanwhile, peel and devein half a pound of small to medium shrimp. Put the shrimp in a bowl with some olive oil and minced garlic and ginger and set aside.
2. Mix together 3 T. peanut or almond butter, 1 T. sesame oil and a little chicken broth in a small bowl and and set aside.
3. Chop more garlic and slice 3 scallions, a hot chilli, some shitake mushrooms and half a head of bok choy (yes, this is other half of the head from my teriyaki of the other night).
4. Heat some oil in a wok or large skillet. Stir-fry the vegetables a few minutes until fragrant, then push them up the side of the wok (or create a well in the middle of the skillet) and add the noodles. Pour in a little chicken broth to help the noodles cook.
5. When the noodles are translucent (5 minutes or so), add the shrimp and toss the whole thing until the shrimp are just pink. Add the peanut butter mixture and and toss to coat. Season to taste with a liberal amount of fish sauce and serve with lime wedges.
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