SHRIMP NOODLE STIR FRY
<SHRIMP NOODLE STIR FRY>
＜Yield> 2 servings
<Prep time> 6mins
<Cook time>
15 mins ( for shrimp noodle stir fry)
30 mins ( for spring rolls)
<Ingredients>
2cups chopped (200g) chinese cabbage
1cup (60g)chinese chives
3 shiitake mushrooms
40g glass noodles
2 tbsp dried shrimp
1/6 cup shredded ginger
3 cloves sliced, garlic
1 ½ cup water
Seasoning
⅔ tsp salt
1 tbsp cooking sake/ rice wine
1 tbsp soup stock powder
1 tbsp soy sauce
black pepper ( to your liking)
potato starch 1 tsp + water 1tsp
1 tsp Toasted sesame oil
<Directions>
1; Soak dried shrimp in warm water for 15 mins. Drain the water and remove the moisture out as much as possible. Save the shrimp juice for later.
2; Chop chinese cabbage into about ½ inch for white part and 1 inch for the leaf part. Chop chinese chives into 2 inch. Shred ginger into match thin sticks. Thinly slice shiitake mushrooms, leeks and garlic. Chop glass noodles into 3inch long.
3; Heat 2 tbsp of oil in the pan over high heat. Add ginger, garlic and dried shrimp. After 1-2 mins, add chinese cabbage, shiitake mushrooms, and leeks. Season with salt. Cook it until vegetables are slightly softened. Add sake, soup stock powder, shrimp juice and glass noodles. Cook it for 3-4mins until the glass noodles are softened.
4; Once it comes back to a boil, add chinese chives. Thicken the sauce with a mixture of potato starch and water. Drizzle some soy sauce , toasted sesame oil and black pepper.
To make the leftovers into spring rolls
1; Chop leftovers into small pieces by using kitchen scissors. Warm it up over high heat, thicken the sauce with mixture of potato starch + water until there is no liquid.( See the proper consistency on YouTube)
2; Roll 1 into the spring roll wrapper. Brush some oil on all surfaces. Put them into the air fryer. OR shallow fry them with 2 tbsp of oil until all sides become nice and golden.
<Miwa’s tips> ※Watch more on YouTube!
<Shrimp noodle stir fry>
1; On step1, make sure to remove the liquid of shrimp before adding it into the pan to prevent oil splattering.
2; Depending on the soup stock you are using, the sodium content differs. Adjust the taste with soy sauce and salt to your liking.
3; Enjoying it with a bit of vinegar or your favorite chili sauce would be a great option!
<Spring roll>
1; On step 1, how much potato starch you add varies depending on how much sauce is left. I added about 1 tbsp each of potato starch and water, but please watch the video to see the consistency you want otherwise your spring roll might explode.
<Storage time>
Keep them in an air-tight container in the fridge for 5 days.
2022/01/22 MIWA