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Noodle Pancake with Shrimp and Vegetables

Source of Recipe

email (wwrecipes.com)


List of Ingredients

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)



Recipe

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.