Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 ounces somen noodles -- (or other very thin
-- noodles)
1 pound medium shrimp -- peeled, cleaned
2 tablespoons chinese rice wine -- or sake
2 teaspoons fresh minced ginger
1 teaspoon safflower oil -- or corn oil
1 tablespoon minced scallions -- white part only
2 teaspoons minced garlic
1/2 pound pea shoots -- tough stems
-- removed, cut into
-- 2" lengths
1/4 cup chinese rice wine -- or sake
5 1/2 cups chinese chicken broth
1 1/2 teaspoons salt -- or to taste |
Preparation:
Cook noodles until just tender, rinse under warm water and drain. Divide the noodles equally among six soup bowls.
In a medium bowl, combine the shrimp with the rice wine and ginger, tossing lightly to coat.
Heat a heavy pot over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the scallions and garlic and stir-fry for 15 seconds, or until fragrant. Add the pea shoots and rice wine, turn up the heat to high, and stir-fry for 30 seconds. Add the broth and salt and bring to a boil. Add the shrimp and simmer for about 1 1/2 minutes, until they turn pink, skimming the broth to remove any foam or impurities. Taste for seasoning, ladle the soup over the noodles and serve.
Note: If pea shoots are not available, substitute snow peas or snap peas.
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