SHRIMP-AND-BASIL GLASS-NOODLE STIR-FRY

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Shrimp-and-Basil Glass-Noodle Stir-Fry image

Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh basil leaves become slightly wilted from the heat, adding wonderful aroma and bright flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 15

5 ounces glass noodles
2 tablespoons reduced-sodium soy sauce
2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons fresh lime juice
1/4 cup safflower oil
1/2 cup thinly sliced shallots (from 3 medium)
3 tablespoons thinly sliced lemongrass (from 1 stalk)
4 teaspoons minced fresh ginger (from a peeled 1 1/2-inch piece)
1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired)
10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
8 ounces sugar snap peas, trimmed (about 4 cups)
3 large eggs, cracked into a bowl
1 bunch fresh basil, stems discarded, leaves sliced if large (1/2 cup packed)

Steps:

  • Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water.
  • Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.
  • Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate.
  • Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate.
  • Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

Sazzad Sumon
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Meh.


Tamika Culpepper
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This was my first time making stir-fry, and it was a success! The instructions were easy to follow and the dish turned out great.


Cassie Boyles
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I followed the recipe exactly, but my stir-fry turned out bland. I think I needed to add more sauce or seasoning.


Denise Beasley
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The shrimp and basil were a great combination, but the glass noodles were a bit too chewy for my taste. Otherwise, this was a good dish.


ch faizan ch faizan
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5 stars! This dish was so flavorful and easy to make. I will definitely be making it again.


Nishant Bhatt
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Easy to make and delicious! I used a pre-made stir-fry sauce, which saved me time. The shrimp and vegetables were cooked perfectly.


Somi Begum
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This stir-fry was a hit with my family! The combination of shrimp, basil, and glass noodles was unique and flavorful. I especially loved the addition of the lime juice, which gave the dish a bright, citrusy flavor.