Ingredients
- 8 ounces cellophane noodles
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon peanut or vegetable oil
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 3 pounds large or jumbo shrimp, peeled and deveined
- 1/4 cup scallions, chopped
Directions
Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside.
While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce. Reserve remaining shrimp for shrimp cakes, if desired
















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By jeannie&paul
Edmonton, Alberta
on May 04, 2011
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This was absolutely DELICIOUS!!! I added veggies( zuchinni, celery, mushrooms Doubled the sauce mixture & It turned out Great. I served it over Rice instead, made it more hearty. FYI: Use 1 fresh Chili Pepper,,,sedds & all. Nice kick to it!!
By Rxsep
on November 03, 2010
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Very tasty. Great recipe.
By Leslie L.
Northwest
on September 12, 2010
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My mother introduced this recipe to me and I have been making it for a couple of years now. It is a favorite of the boy friend who loves eating over rice instead of noodles and I agree. For that I often only cook enough shrimp for two but make the entire amount of sauce. A fun twist is to double the sauce and add broccoli florets.
Read all 17 reviews