Pan-Seared Sichuan Shrimp with Mung Bean Noodles
Provided by: Food&Wine
Plus: F&W's Ultimate Beer Guide Chef Coverage from F&W Editors
- 6 ounce(s) dried mung bean noodles or vermicelli
- 1 pound(s) medium shrimp, shelled and deveined
- Salt and freshly ground white pepper
- 1 teaspoon(s) ground Sichuan peppercorns
- 3 tablespoon(s) vegetable oil
- 4 large scallions, thinly sliced
- 2 tablespoon(s) finely grated fresh ginger
- 1/3 cup(s) soy sauce or tamari
- 3 tablespoon(s) Chinese black vinegar or balsamic vinegar
- 1 1/2 teaspoon(s) chile oil
- 1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
- 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
- 3. Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.