Mai Fun Noodles with Shrimp
An Asian rice noodle with lots of veggies and a little shrimp.
"A great way to use up left over veggies. I made it this morning to take to work for lunch and also added slivered scrambled eggs, much like Chinese fried rice."- weckle
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|1 8-oz packageMai Fun noodles|
|2 tablespoonscurry powder; (hot curry powder for a little kick)|
|6 tablespoonsOyster Sauce|
|6 tablespoonschicken broth|
|1 poundsmall shrimp; peeled and deveined|
|4 leavesnapa cabbage (Chinese cabbage); finely shredded|
|1 carrot; peeled and shredded|
|1 stalkcelery; sliced very thin|
|1 cupbroccoli florets|
|6 tablespoonsred pepper; sliced|
|6 scallions; sliced thin|
|1 mediumonion; peeled, cut in half and sliced thin|
|2 tablespoonscanola oil|
Mai Fun Noodles with Shrimp Preparation
The package directions on the rice noodles should be followed for the noodles to be softened. Set aside after draining.
In a small bowl mix the curry powder with the Oyster sauce and broth and also set this aside.
Bring a large pot of salted water to a boil. Blanch the shrimp for only a minute and set aside.
In the same boiling water blanch for a minute or two the cabbage, carrot, celery, broccoli, red pepper and scallions. Set these veggies aside.
In a large wok or skillet, heat the oil until almost smoking. Cook the sliced onion for 2-3 minutes while stirring. Toss in the drained noodles and add the curry mixture. Stir fry for a minute or so to mix well. Add the veggies, shrimp and continue stirring another minute or two.
Serve while hot.
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