Shrimp Fried Noodles
Ingredients to serve 2
1/2 package rice noodles
1/2 package frozen small shrimps
1/2 thumb galangal ginger, peeled and finely grated
1/4 cup rice flour
1/2 teaspoon salt
1 teaspoon green curry paste or to taste
2 small heads pak choi, chopped
5 or 6 shitake mushrooms, sliced
1/2 onion, chopped
1 small carrot, thinly sliced or julienned
4 tablespoons coconut oil or ghee
1 large clove garlic, minced
1 tablespoon toasted sesame oil
First assemble all ingredients. Then, boil up a medium pot of water, take off the heat and let the noodles soften covered in the hot water for about 15 min. Give a stir occasionally so they don't stick together. Meanwhile, prep the veggies. Mix together the rice flour, salt and grated galangal on a piece of waxed paper or in a bowl. Pat the thawed shrimps dry, and toss them in the flour mixture.
Now heat about 2-3 tablespoons oil in a wok until sizzling hot and quickly stir fry the shrimps, just until they color and have a nice bit of brown coating. Remove and set aside to keep warm.
Keep the heat on in your wok and add another tablespoon of oil, then saute the onions, add garlic when the onions have softened a bit, after another minute or so, add the carrots, then the thicker stem parts of the pak choi, the mushrooms, and finally the leafy parts, stir frying all together, add the remaining rice flour mixture and some water.
Drain the noodles, add the green curry paste and sesame oil, stir well, before adding to the wok ingredients. Top with the fried shrimps and serve a fantastic Indonesian style dish.
This goes off to Presto Pasta Nights, founded and continued by the ever faithful Ruth of Once Upon a Feast, and hosted this week by Mansi of Fun and Food Cafe. Check out the always fabulous selection of pasta meals cooked up there.