• 5 c. water
  • 1 lb. egg noodles
  • 3 tbsp. peanut oil
  • ø c. onion (about ¥ medium onion), thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. peeled, deveined shrimp*
  • 2 tbsp. soy sauce
  • ¥ c. celery leaves and small stems, chopped into
  • ¥-inch pieces
  • 3 scallions, chopped
  • 3 c. bok choy, chopped
  • 1 tsp. salt
  • ¥ tsp. pepper
  1. In a large saucepan, bring water to a
  2. boil. Add noodles and cook for 3 minutes, stirring often.
  3. Drain noodles and immediately
  4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
  5. In a mortar and pestle, blender, or
  6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
  7. Heat the remaining 2 tbsp. oil in a
  8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
  9. Add soy sauce, celery, scallions, bok
  10. choy, salt, and pepper and fry for another 2 minutes.
  11. Add noodles to the mixture. Stir-fry
  12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.
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