Empty My Fridge
Tipsy Noodles Recipe
Ingredients
- Rice8 oz
- Shrimp12
- Garlic · chopped5 cloves
- Dried chili · thinly sliced5
- Lime½
- Shaoxing wine2 tbsp
- Salt½ tsp
- Black pepper¼ tsp
- Peanut oil2 tbsp
- Ginger · chopped
- Onion · sliced½
- Scallion · chopped2
- Fish sauce1 tbsp
- Plum sauce1 tbsp
- Snow pea3 oz
- Bean sprout
- Cilantro
Instructions
- Soak the rice sticks in warm water for 20 minutes, or as the package directs. Drain and set aside.
- Mix the shrimp with the chopped garlic clove, dried chilies, lime zest and juice, rice wine, salt and black pepper in a small bowl. Set aside.
- Heat the peanut oil in a wok over high heat. Add the chopped garlic, ginger, sliced onion and white parts of the green onions. Stir-fry for 1 minute.
- Add the shrimp mixture and stir-fry for 1 minute.
- Add the noodles, fish sauce and plum sauce. Stir-fry for 2 minutes, until the noodles are soft. Remove from the heat.
- Stir in the blanched snow peas, bean sprouts and green parts of the green onions.
- Transfer to a serving dish, sprinkle with cilantro and serve with lime wedges.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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