1/2 pound dried rice stick noodles
2 1/2 tablespoons soy sauce
1 tablespoon water
2 1/2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of salt
1/2 pound peeled and deveined large shrimp
1 tablespoon chile paste
3 ounces sausage, sliced
2 cloves garlic, minced
1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
1 bunch scallions, sliced
lime wedges for serving
Method of Preparation:
1. Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well. Stir together soy sauce and water, then reserve.
2. Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
3. Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through). Add sausage and garlic and stir-fry until shrimp are just cooked through, about 1 minute. Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
4. Remove pan from heat and stir in eggs. Serve immediately.
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