Ingredients :
- 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
- 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
- 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
- 1/3 Cup Red Or White Onions [sliced thin - i use both]
- 1/2 Cup Fresh Cabbage [sliced thin]
- 1/4 Cup Green Onions [1" angle chop]
- 1/2 Cup Fresh Bean Sprouts [left whole]
- 1/3 Cup Fresh Jalapeños [round slice]
- 1 tbsp Fresh Ginger [minced]
- 1/4 Cup Diakon Radishes [thin sliced]
- 1 Cup Fresh Snap Peas [left whole]
- 1/4 Cup Water Chestnuts [chopped]
- 1/4 Cup Fresh Carrots [thin sliced or shaved]
- 1/2 Cup Fresh Mushrooms [sliced]
- 1/4 Cup Fresh Eggplant [chopped - optional]
- 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
- 2 tbsp Quality Fish Sauce
- 1/4 tsp Chinese 5 Spice [heaping]
- 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
- 2 1/2 tbsp Garlic Siracha Sauce
- 2 tbsp Hoisin Sauce
- 1 tbsp Soy Sauce
- to taste Fresh Black Pepper
- 1 tbsp Sesame Oil & 1 tbsp Wok Oil
- dash Sesame Seeds [garnish]
- as needed Fresh Lime Wedges [for serving]
Method :
- Slice, chop and seperate your more dense vegetables from your softer vegetables.
- Authors Note: Some vegetables listed above aren"t pictured below. I have a few picky eaters here tonight.
- Bring your broth, Chinese 5 Spice and sliced green onions a boil.
- Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it"s darn near impossible to remove it.
- Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they"re sturdy noodles that will hold up, even upon re-heating.
- Add your noodles to the boiling pot. Boil for exactly 3 minutes.
- Drain your noodles but don"t disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
- Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly.
- Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
- Seal tightly.
- Add sesame and wok oil to a heated pan or Wok.
- Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
- Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You"ll want some crisp to your cabbage so don"t over fry.
- Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
- 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
- Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles.
- Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil.
- Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
- These last 2 photos are of a dry, pan seared Thai noodle dishes.
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