Pan-Seared Sichuan Shrimp with Mung Bean Noodles

Name: Pan-Seared Sichuan Shrimp with Mung Bean Noodles
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps Chinese black vinegar or balsamic vinegar; 2 teaspoons chile oil; 2 Tbsps finely grated fresh ginger; 4 servings Salt and freshly ground white pepper; 4 larges scallions, thinly sliced; 454 grams shrimp, shelled and deveined; 79 milliliters soy sauce or tamari; 170 grams dried mung bean noodles or vermicelli; 3 Tbsps vegetable oil; 1 teaspoon ground Sichuan peppercorns

Need a gluten free, dairy free, and pescatarian main course? Pan-Seared Sichuan Shrimp with Mung Bean Noodles could be a great recipe to try. This recipe serves 4. One serving contains 259 calories, 27g of protein, and 14g of fat. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up shrimp, chile oil, soy sauce, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

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.

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Pasta

Water

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Sauce Pan

Bowl

Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds.

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Pasta

Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.

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Pasta

Water

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Colander

Pot

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.

Ingredients you will need

Vegetable Oil

White Pepper

Peppercorns

Shrimp

Salt

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Frying Pan

Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes.

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Shrimp

Transfer the shrimp to a plate.

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Shrimp

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.

Ingredients you will need

Vegetable Oil

Peppercorns

Chili Oil

Green Onions

Soy Sauce

Pasta

Vinegar

Ginger

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Frying Pan

Add the shrimp and season with salt and white pepper.

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White Pepper

Shrimp

Salt

Transfer to shallow bowls and serve right away.

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Bowl

Equipment

Ingredients

Servings:

3Tbsps

Chinese black vinegar or balsamic vinegar 2teaspoons

chile oil 2Tbsps

finely grated fresh ginger 4servings

Salt and freshly ground white pepper 4larges

scallions, thinly sliced 454grams

shrimp, shelled and deveined 79milliliters

soy sauce or tamari 170grams

dried mung bean noodles or vermicelli 3Tbsps

vegetable oil 1teaspoon

ground Sichuan peppercorns

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.