Braised Mung Bean Noodles with Shrimps

• Seafood

  • 1 Around 12 shrimps

• Produce

  • 2 Garlic cloves
  • 2 slices Ginger
  • 1 tbsp Green onion
  • 5 Mushrooms

• Canned Goods

  • 1 cup Water or stock

• Condiments

  • 1 tbsp Soy sauce, light

• Pasta & Grains

  • 2 small bunches Mung bean noodles

• Baking & Spices

  • 1 tsp Peppercorn
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Cooking oil

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine

Found on chinasichuanfood.com

Description

Ingredients

• Around 12 shrimps, deveined (In Chinese cooking, the shell of shrimps usually are kept; However peel it whatever if you like)
• 2 small bunches of mung bean noodles
• 5 mushrooms, with flower cut
• 1 tablespoon cooking oil
• 2 slices of ginger
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped green onion
• 1 teaspoon salt
• 1 tablespoon light soy sauce
• 1 tablespoon cooking wine
• 1 cup of water or stock
• 1 teaspoon peppercorn

Directions

• Soak the mung bean noodles in clean water for around 15 minutes until soft. If you are in hurry, use warm water instead of cold water. Transfer the noodles out and discard the water.
• Heat up cooking oil in pan; add garlic cloves, ginger, and chopped coriander steam in to stir fry until aroma. Add shrimp in to stir fry until they begin to turn red.
• Heat a clay pot, place a layer of soaked mung bean noodles firstly and then transfer all the content in the pan to the clay pot. Add salt firstly, then soy sauce; cooking wine, peppercorn powder and water (the noodles will absorb the water during the later heating process).
• Continue cooking for around 5 minutes. Serve with chopped coriander or green onion garnished?

Nutrition