Wok Noodles with Shrimp, Seaweed, and Chinese Lettuce
Main Dishes • Pan-Asian
Description
Seaweed is just another type of greens, so it is added to the wok along with the lettuce, as they have the same cooking time. Large tiger shrimp combined with wakame offers the taste of the sea, beautifully simple in its minimalism. Recipe by Chef John Smith, from the menu of a popular American restaurant.
Ingredients
- Rice Noodles 5 oz
- Carrot 0 oz
- Wakame Seaweed 0 oz
- Soy Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Sesame Oil 0 fl oz
- Scallions 0 oz
- Sesame bun 0 oz
- Tiger shrimp in brine 5 oz
- Chinese green beans 0 oz
- Gabon Pepper 0 oz
- Barbecue sauce 5 oz
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the glass noodles according to the package instructions and drain in a colander.
Step 2
Peel the shrimp, remove the head and the intestinal vein, and leave the tail intact.
Step 3
Cut the seaweed, Chinese cabbage, carrot, and green onion into thin strips.
Step 4
Heat the wok to the highest temperature. Add a little vegetable oil and quickly stir-fry the shrimp.
Step 5
As soon as the shrimp start to turn pink and lose their transparency, add the chopped vegetables and seaweed, season with salt and pepper, and sauté.
Step 6
Add the glass noodles to the wok, mix them with all the other ingredients, and pour in the curry sauce. Stir-fry everything together for another minute, tossing and shaking, over high heat.
Step 7
Transfer the shrimp and noodles to a plate, sprinkle with sesame seeds before serving, and garnish with cilantro and threads of habanero pepper.
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