Hot and Sour Shrimp with Noodles
Fresh tomatoes, lime juice, seasoned rice vinegar and a generous dose of hot sauce combine to make a pungent, spicy sauce for shrimp served over cellophane noodles. Only the shrimp and the noodles are cooked so the dish is a medley of contrasting flavors, textures and temperatures.
- 1-1/4 lbs shrimp, peeled and deveined
- 12 ounces cellophane noodles (see notes)
- 1-1/2 tablespoons lime juice
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons fish sauce (or soy sauce)
- 1 clove garlic, very finely chopped
- 1 teaspoon sriracha or your favorite hot sauce (use more or less to taste)
- 1-1/2 tablespoons sugar
- 1 to 2 tablespoons tomato paste
- 2 medium tomatoes, seeded and chopped
- 1 tablespoon vegetable oil
- 2 carrots, peeled and cut into 1-inch matchstick pieces
- 1/2 cup green bell pepper, chopped
- 4 scallions, sliced
- 1/4 cup fresh cilantro, chopped
Bring a pot of water to a simmer, remove from the heat and add the cellophane noodles. Soak just until the noodles are clear and tender, anywhere from 3 to 10 minutes depending on the brand ~ check frequently.
Drain, rinse with cool water, drain again and set aside. While in the strainer you can snip them here and there with a pair of kitchen shears so they'll be a little easier to portion out.
Combine the lime juice, rice vinegar, fish sauce, garlic, sriracha and sugar in a small bowl. Stir until the sugar dissolves, then add 1 tablespoon of the tomato paste and stir until well blended. Add the chopped tomatoes, let stand for 5 minutes. If the sauce is too thin after standing, add a little more tomato paste. The consistency should be similar to ketchup. Set aside.
Heat a wok or large frying pan over high heat. Add the vegetable oil and shrimp and stir-fry just until the shrimp turns pink and opaque, about 3 minutes. Add the carrots, bell pepper and reserved sauce. Remove from the heat, toss to coat the shrimp, then add the scallions.
To serve, make a bed of cellophane noodles on each of 4 plates. Add a portion of shrimp, spoon some sauce over the top and sprinkle with chopped cilantro.
Makes 4 servings
If you don't want to use cellophane (bean thread) noodles, substitute thin rice noodles, angel hair or steamed white rice.
This is an original recipe created & tested by the editors of MyGourmetConnection