| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour01 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
|
|
Walnut-sized piece of fresh |
|
|
ginger |
| 5 |
|
Scallions, up to 7 |
| 1 |
t |
Red chili paste, more to |
|
|
taste |
| 3 |
T |
Soy sauce, more to taste |
| 3/4 |
lb |
Fettucine |
| 1/4 |
c |
Oil |
| 3/4 |
lb |
Cooked peeled baby shrimp |
| 1 |
t |
Dark sesame oil, more to |
|
|
taste |
INSTRUCTIONS
Bring a medium pan of salted water to a boil, allowing 5 to 10 minutes
for this before you begin the recipe. Peel the garlic and cut the
ginger in chunks without peeling it. Cut the green part of the
scallions in diagonal slices and set aside. Chop the garlic, ginger
and white part of the scallions in a food processor. Stir together the
chili paste and the soy sauce. When the water is boiling, add the
noodles and simmer 1 to 2 minutes until tender but still chewy.
Meanwhile, pour the oil around the sides of the wok and heat 10
seconds. Add the garlic, ginger, and scallion mixture with the shrimp
and stir fry about 3/4 to 1 minute until fragrant. Add the drained
noodles, tossing and stirring until they are very hot. Lastly add the
soy sauce and chili paste and stir fry 20 to 30 seconds to blend the
flavors. Sprinkle with sesame oil, and mix in the scallion greens.
Serve at once. Yield: 4 servings Converted by MC_Buster. Recipe by:
CHEF DU JOUR SHOW #DJ9263 - ANN WILLAN Converted by MM_Buster v2.0l.
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