Shrimp with Pan-Fried Noodles 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 ship. 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. Noodle Pancakes: Sixteen ounces fresh Chinese egg noodles One teaspoon sesame oil Two tablespoons vegetable oil Shrimp: Sauce One-half cup ketchup One-half cup water Two tablespoons sweet chili sauce One and one-half tablespoons curry powder One tablespoon cooking oil One tablespoon lemongrass, minced Two cloves garlic, minced One teaspoon ginger, minced Two green onions, cut into 2" pieces One-half each green and red bell peppers, cut into small chunks One pound medium raw shrimp, shelled and deveined One tablespoon sesame oil Noodle Pancakes: Heat a wide nonstick frying pan over medium heat; swirl one tablespoon of vegetable oil around to coat. Spread half of the 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 oven and repeat with remaining noodles. Makes 2 noodle pancakes. Shrimp: 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. Makes 4 servings.
Posted on: Fri, 16 Aug 2013 18:46:12 +0000
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