Stir Fried Noodles with Shrimp, Chiles and Lime
For the sauce
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon red curry paste
For the Stir Fry
3 ounces dried wide rice noodles
1 tablespoon cooking oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
6 ounces medium shrimp
One 4-ounce can fire roasted green chiles, sliced into long slivers
1 cup bean sprouts
2 tablespoon unsalted roasted peanuts, roughly chopped
1/3 cup fresh cilantro, chopped
¼ cup fresh mint leaves, chopped
1 lime, cut into wedges for serving
For the sauce. In a small bowl combine all of the sauce ingredients.
For the stir-fry.
Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and add 1 tablespoon of the stir-fry sauce you made earlier to prevent sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic and ginger about 1 minute.
Add the shrimp plus 1-2 Tbsp. of the stir-fry sauce - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until shrimp are pink.
Add the green chiles and the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the shrimp. Stir-fry in this way 2-3 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
More chili can be added if you prefer it spicier.
Serve immediately in bowls or plates, topping with peanuts, cilantro, mint and lime.
Presenter: Terri Geiser, Cooking Instructor