by betteirene
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betteirene's Notes:
Expand9 ounces sutanghon noodles (Saifun or Mung Bean threads) Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 cup onion in 1/4" dice Ask a question about this ingredient
1 pound raw medium-size shrimp, peeled and deveined Ask a question about this ingredient
2 cups mixed thinly sliced vegetables such as celery, carrots, green beans or whole pea pods Ask a question about this ingredient
2-4 cups chicken or seafood stock Ask a question about this ingredient
1 tablespoon patis or other Asian fish sauce Ask a question about this ingredient
2 scallions, sliced thinly Ask a question about this ingredient
Citrus wedges such Kalamansi, Meyer lemon or regular lemon Ask a question about this ingredient
Soak the Sotanghon noodles in cold water for 15 minutes.
Ask a question about this stepAdd oil to a large saute pan over high heat. When it begins to shimmer, add the garlic, onions and shrimp and saute briefly, about three minutes, until shrimp just begin to turn pink. Remove everything from pan with a slotted spoon and set aside in a medium bowl.
Ask a question about this stepAdd the vegetables to the pan and turn heat to medium. Saute about 5 minutes, stirring frequently, until vegetables begin to soften. Add 2 cups of stock and bring to a boil. Stir in the fish sauce.
Ask a question about this stepDrain the Sotanghon noodles and add to saute pan. When the noodles have absorbed most of the liquid, taste for doneness. If they're done to your liking, add the shrimp and allow them to heat through without overcooking. If they're not cooked, add a little more stock and cook a minute or two longer before adding the shrimp. (If serving the noodles as soup, add up to two cups additional stock.)
Ask a question about this stepSprinkle with green onions and serve immediately with citrus wedges, salt and pepper alongside.
Ask a question about this stepso is this a more soupy noodle dish or a gravy like consistency?
Also do you know a lot about Filipino cooking? You have a few recipes of Filipino recipes!
I love cellophane noodles, need to make a trip to the Asian Market and get some! This sounds delicious.
Wow, this sounds really easy. I am going to have to give it a try. thanks for posting. http://ahmz-homecooking.blogspot.com
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Great recipe. Totally my kind of dinner. I'd use a lime at the end, probably. Love the clean flavors and the simplicity of this. ;o)