Noodle Pancake with Shrimp and Vegetables

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             FOOD FUNNY
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Here's an inescapable law of nature from "Gramsarlene":
 
The Grocery Bag Law - The candy bar you planned to eat on the way home
from the market is hidden at the bottom of the grocery bag.

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             TODAY'S RECIPE
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Let's not forget that Italy isn't the only place where people enjoy
pasta. Here is a Chinese-style dish similar to those enjoyed all over Asia.

Noodle Pancake with Shrimp and Vegetables

For the marinade:
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped

For the pancake and sauce:
1 lb (450 g) shrimp, peeled and deveined
1/2 lb (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
4 Tbs (60 ml) peanut oil
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
2-3 scallions (spring onions), green and white parts, sliced diagonally
4 oz (110 g) snow peas (mange touts), trimmed
1 cup (250 ml) sliced mushrooms
1-2 red bell peppers (capsicums), cored, seeded, and cut into 1-inch (2 cm) squares
Hot chile oil, red pepper flakes, or cayenne to taste (optional)

Whisk together the ingredients for the marinade in a bowl. Add the
shrimp, toss to coat with the marinade, and set aside. Cook the noodles
in boiling salted water until tender but firm ("al dente"). Drain, toss
with sesame oil, and set aside. Heat half the peanut oil in a large
skillet, preferably non-stick, over medium high heat. Add the cooked
noodle, spreading them out in a uniform layer. Cover and cook, shaking
the skillet frequently to prevent sticking, until the bottom is crisp
and golden brown, about 5 minutes. Carefully invert the skillet over a
platter or flat lid and slide the pancake, brown side up, back into the skillet.
Continue to cook covered until the other side is crisp and brown, 3 to 4 minutes.

Heat the remaining peanut oil in a separate large skillet over high heat
and saute the ginger, garlic, and scallions, stirring frequently, for 1
minutes. Add the shrimp, snow peas, mushrooms, and bell peppers and
cook, stirring frequently, until the shrimp are firm and opaque and the
vegetables are crisp-tender, 3 to 4 minutes. Slide the noodle pancake
onto a serving platter and spoon the shrimp mixture over the top.
Serve immediately.
Serves 4 to 6.
Received on Wed Apr 2 19:04:00 2008