Monday, October 8, 2012

Noodles with Baby Shrimp

Another recipe from Favorite Brand Name Incredibly Easy Gluten-Free Recipes.

Little Miss on her 4th bowl of "more noodles."

This one, especially the noodles, was a huge hit at lunch today.

1 package (3 3/4 oz) cellophane noodles
3 green onions
1 Tbs vegetable oil
1 package (16 oz) frozen mixed vegetables (such as cauliflower, broccoli, and carrots)
1 cup vegetable broth (I used seafood broth)
8 oz cooked frozen baby shrimp
1 Tbsp gluten-free soy sauce
2 tsp dark sesame oil
1/4 tsp black pepper

1 Place noodles in large bowl.  Cover with boiling water; let soak 10-15 minutes or just until softened.  Drain noodles.  Cut noodles into 5-6 inch pieces; set aside.  Cut green onion into 1 inch pieces.

2 Heat wok or large skillet over high heat about 1 minute or until hot.  Drizzle vegetable oil into wok; heat 30 seconds.  Add green onions; stir-fry 1 minute.  Add mixed vegetables; stir-fry 2 minutes.  Add broth; bring to a boil.  Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender.

3 Add shrimp to wok; cook just until thawed.  Stir in noodles, soy sauce, sesame oil and pepper; stir-fry until heated through.

1 cup of broth is A LOT of broth.  It made it sort of like fishing for noodles and veggies.  I would aim for, maybe, 1/2 a cup next time.

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