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Stir-fried Skinny Rice Noodles with Shrimp and Scallions

Posted by Peggy on February 25, 2010

Stir-fried Skinny Rice Noodles with Shrimp and Scallions
Recipe: Stir-fried Skinny Noodles with Shrimp and Scallions


  • 1 pound large shrimp, peeled, deveined and cut in half
  • 2 tablespoons vodka
  • 1 (6.75 ounce) package rice sticks (noodles)*
  • 3 tablespoons peanut oil
  • 1/4 cup finely chopped shallots
  • 1 knob fresh ginger, peeled and cut into matchstick-sized pieces (2 tablespoons)
  • 8-10 fresh shiitake mushrooms, wiped clean, woody ends removed and sliced (2 cups)
  • 8 cups washed, sliced greens (bok choy, baby bok choy, napa or green cabbage)
  • 1/4 cup finely chopped scallions
  • 2 tablespoons soy sauce
  • 1 1/2 cups chicken stock
  • Red pepper flakes


  1. Marinate shrimp in vodka, occasionally turning, 30 minutes.
  2. Cover the rice sticks with water and soak 15-20 minutes, separating noodles with your fingers as they soak. (Do not oversoak or they will be too soft and the dish will be ruined.) Drain. Cut noodles in half and set aside.
  3. In a large heavy skillet or wok, heat oil to high heat. Add the shallots and ginger and stir-fry until shallots begin to brown, about 2 minutes. Add the mushrooms, shrimp and vodka and stir-fry 1 minute.
  4. Add greens and stir-fry until just limp, about 2 minutes, lifting greens up with tongs to evenly cook.
  5. Add stock, soy sauce and rice noodles to pan. Reduce heat and simmer until liquid is absorbed, lifting and incorporating noodles, vegetables and shrimp with tongs, about 6 minutes.
  6. Season to taste with kosher salt, if needed, and red chili flakes.

*Available at Asian groceries and most grocery stores with a good Asian section.

Time: 30 minutes

Number of servings (yield): 4

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