Published by Chatelaine on 10/1/2009
This tasty meal in a bowl tastes authentic and cooks up in just 10 minutes. Even better, you probably have everything you need on hand.
Photo by Yvonne Duivenvoorden
Preparation time 15 minutes
Cooking time 10 minutes
Makes 3 Servings
Ingredients
340-g pkg frozen uncooked large shrimp, peeled
900-mL carton chicken broth
14-g pkg dried oyster mushrooms or 8-oz (250-g) pkg sliced button mushrooms
2 tbsp (30 mL) minced fresh ginger or 11/2 tsp (7 mL) grated fresh ginger
3 tbsp (45 mL) white vinegar
1 tsp (5 mL) granulated sugar
1/4 to 1/2 tsp (1 to 2 mL) hot red-chili flakes
1 tsp (5 mL) dark sesame oil
1-in. (2.5-cm) bundle of thick rice-stick noodles, about 50 g
2 green onions, sliced
Directions
Thaw shrimp following package directions. Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, sugar, ¼ tsp (1 mL) chili flakes and sesame oil. Bring to a boil.
2.Break noodles so they are about 4 in. (10 cm) long. Separate and add to soup. Simmer, uncovered, over medium heat for 4 min. Stir often to keep noodles separated. Then stir in shrimp. Cover and continue simmering just until shrimp are bright pink and noodles tender, about 3 more min. Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.
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