| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(about 2 oz.) dried shiitake mushrooms |
| 8 |
oz |
Dried thin noodles -or- |
| 1 |
lb |
Fresh thin noodles |
| 2 |
ts |
Oriental sesame oil |
| 6 |
tb |
Oyster sauce |
| 2 |
tb |
Salad oil |
| 1 |
lb |
Medium-size shrimp; (31 to 35 per lb.), shelled and deveined |
| 1/4 |
lb |
Cooked ham slices; cut into 1/8-inchwide strips |
| 1 |
tb |
Chopped fresh ginger |
| 3 |
|
Green onions; (ends trimmed), cut into l 1/2-inch pieces |
INSTRUCTIONS
in a bowl, cover mushrooms with warm water; let stand until mushrooms
soften, 10 to 15 minutes. Squeeze mushrooms dry. Cut off and discard stems.
Slice caps into V4-inch-wide strips. In a 3- to 4-quart pan, bring 2 quarts
water to a boil on high heat. Add noodles and cook, uncovered, stirring
occasionally, until tender-firm to bite, 8 to 12 minutes for dried noodles,
3 to 5 minutes for fresh ones. Drain noodles; return to pan and mix with
sesame oil and 3 tablespoons oyster sauce. While noodles cook, place a wok
or 10- to 12-inch frying pan over high heat. Add salad oil; when hot, add
mushrooms, shrimp, ham, and ginger. Stir-fry until shrimp are opaque in
center (cut to test), about 5 minutes. Stir in remaining oyster sauce and
green onions. Pour noodles into a wide bowl. Pour shrimp mixture onto
noodles. Serves 4 or 5.
Per serving: 417 cal. (24 percent from fat); 31 g protein; 11 g fat (1.9 g
sat.); 48 g carho.; 1,320 mg sodium; 136 mg chol. U
Scanned and formatted by Miriam Podcameni Posvolsky
Recipe by: Sunset Mag., Feb 95
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Dec 28, 1997
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