Looks like it has been a while again since the last time I checked in. Too many things are going on in our lives right now – worrisome things, depressing things, but thank goodness some happy things as well. I guess that’s just life – you take the bad with the good and somehow, things will work themselves out (or at least that’s what I’m trying to convince myself of). :)
Now that the weather is heating up, the oven is officially closed for business. That simply means more stir-frying for me, not that it’s an uncommon thing in our household to begin with. Today, I would like to share an easy stir-fry noodle dish that uses only a few ingredients but tastes oh so delicious. Enjoy!
Note: My go-to brand for soy sauce (both the light and mushroom flavored) is the Pearl River Bridge brand that can be found in most Asian stores. For obvious reasons, using different brands of soy sauce will produce slightly different end results. My rule of thumb is use what you like and chances are, you will like the resulting dish. :)
8 ounces (¼-inch-wide) rice noodles
2 tablespoon oil (I use extra light olive oil)
3 garlic cloves, sliced thin
12 ounces medium shrimp, thawed if using frozen
8 ounces bean sprouts
2 tablespoons light soy sauce
1 tablespoon mushroom flavored soy sauce
¼ teaspoon salt
A large handful fresh chives, cut into 2-inch lengths
Thinly sliced Serrano pepper and lime wedges, optional
To prepare the noodles: bring a small pot of water to a boil and turn off heat. Submerge noodles in the hot water, cover the pot, and let noodles soak until softened, about 5 minutes; drain. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add garlic and cook until fragrant and light golden brown, stirring constantly. Add shrimp and cook, continue to stir for about a minute. Add drained noodles, bean sprouts, light soy sauce, mushroom flavored soy sauce, and salt and cook, stirring and tossing until noodles are evenly coated and shrimp is cooked through. Turn off heat, and stir in chives. Serve with Serrano pepper on the side and a squeeze of lime, if desired.