Gingered Shrimp With Asian Noodles
By: Anonymous
Published: Thursday, December 10, 2009 - 2:48am

Ingredients




3 ounces bean threads vermicelli (cellophane noodles)*
4 teaspoons oriental sesame oil
2 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons minced seasoned sliced ginger (also known as sushiginger)*
1 tablespoon minced pickled jalapenos
2 teaspoons honey
12 ounces uncooked medium shrimp peeled, deveined, tails left intact
4 green onions sliced
2 garlic cloves minced
2 teaspoons cornstarch
1/2 cup water

Preparation

1 *Available at Asian markets and in the Asian section of many supermarkets. 2 Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat. 3 Mix vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; saute until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. 4 Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes. 5 Mound noodles on platter. Arrange shrimp over and serve. 6 Serves 2.