Ingredients
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2 garlic cloves
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1 tablespoon soy sauce
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1 teaspoon soy sauce
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1 teaspoon oriental sesame oil
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1 tablespoon oriental sesame oil
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12 ounces medium shrimp, peeled and deveined
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2 tablespoons fresh lemon juice
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1 teaspoon sugar
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1 teaspoon cornstarch
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1 tablespoon peanut oil
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4 scallions, thinly sliced on diagonal
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2 small slice lemon zest
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1 tablespoon chopped fresh ginger
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8 ounces thin green beans, cut into 1-inch lengths
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1/2 cup slivered red bell pepper
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6 ounces capellini or 6 ounces vermicelli, broken in half
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1/4 teaspoon dried red pepper flakes
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4 ounces fresh shiitake mushrooms, stems removed, sliced
Instructions
- Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
- Put large pot of water on to boil for noodles.
- Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
- Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
- Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
- Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
- Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.