Curried Cellophane Noodles with Shrimp
Cellophane noodles are a fantastic ingredient to have on hand. They have a wonderful texture, they're easy to prepare, and they work with just about any flavor and ingredient combination you can think of. This recipe is a quick stir fry of shrimp and cabbage, seasoned with ginger, garlic and yellow curry powder. Opt for the convenience of cooked shrimp and pre-shredded cabbage from the supermarket and you can have this meal on the table in less than thirty minutes.
- 6 ounces cellophane (mung bean) noodles
- 2 tablespoons chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons agave nectar (or sugar)
- 1/4 teaspoon sriracha, (more or less to taste)
- 1 tablespoon vegetable oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons curry powder
- 1/4 red bell pepper, sliced into thin strips
- 1/4 yellow bell pepper, sliced into thin strips
- 4 cups finely shredded cabbage
- 3/4 lb cooked shrimp (peeled and deveined)
- 4 scallions, sliced
- Freshly ground black pepper
Bring a pot of water to a simmer, remove from the heat and add the cellophane noodles. Soak until the noodles are soft, about 8 to 12 minutes (check frequently). Drain and set aside.
In a small bowl, combine the chicken broth, soy sauce, agave nectar and sriracha (hot sauce). Set aside.
Heat the oil in a wok or large skillet over high heat. Add the garlic, ginger and curry powder and stir fry for about 30 seconds. Add the red and yellow pepper and cook for 1 minute, until barely tender. Add the cabbage and stir fry for 1-1/2 minutes, until tender and slightly wilted. Add the shrimp and cook for an additional 1 minute. Add the scallions along with the chicken broth-soy sauce mixture and continue cooking for another minute. Start adding the cellophane noodles, a handful at a time, tossing to combine them with the vegetables and sauce. Add a few grinds of black pepper. Taste and add a little salt if necessary.
Divide between four plates. Serve immediately.
Makes 4 servings