Shrimp with Pan-Fried Noodles
© Martin Yan
Celebrity chef Martin Yan is the host of the award-winning television program Yan Can Cook, author of a dozen cookbooks and an acclaimed restaurateur. And, he has exclusively designed the onboard Chinese menus featured on Viking River Cruises China ships. He says that the key to preparing the perfect crispy noodle pancake is the swirling of the noodle in the pan, which keeps the noodles from sticking. They are a great accompaniment to a variety of stir-fry dishes such as black pepper beef, chicken and a variety of sautéed vegetables.
- 16 oz fresh Chinese egg noodles
- 1 tsp sesame oil
- 2 T vegetable oil
- 1/2 C ketchup
- 1/2 C water
- 2 T sweet chili sauce
- 1 1/2 T curry powder
- 1 T cooking oil
- 1 T lemongrass, minced
- 2 cloves minced garlic
- 1 tsp minced ginger
- 2 green onions, cut into 2-inch pieces
- 1/2 green & red bell peppers, cut into small chunks
- 1 lb med raw shrimp, shelled & deveined
- 1 T sesame oil
Place noodles in a pot of boiling water and cool. Drain, rinse with cold water, drain again and toss with sesame oil. Set aside. Heat a wide nonstick frying pan over medium heat and swirl 1 T of vegetable oil around to coat. Spread half of noodles evenly in pan. Cook about 5 minutes on each side, until noodles are golden brown. Swirl pan a few times to prevent noodles from sticking. Keep warm in a 200°F (93°C) oven and repeat with remaining noodles. Makes 2 noodle pancakes.
Combine all sauce ingredients in a small bowl and mix well.
Heat a large stir-fry pan over high heat; swirl vegetable oil around to coat. Add lemongrass, garlic and ginger stirring 15 seconds until fragrant. Add bell peppers and green onions; stir fry for 1 minute. Add shrimp and stir fry for about 2 minutes, until they begin to curl and turn pink. Add sauce and cook until it boils and thickens slightly. Add sesame oil and toss to coat. Serve over the pan-fried noodles.
- Cook time: 8 minutes
- Makes 4 servings.