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Cook'n with Betty Crocker 
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Rice Noodles with Curried Shrimp |
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Serves: 4 Print this Recipe1 pound raw medium shrimp (in shells) 1 teaspoon finely chopped ginger root 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon sesame oil Dash of white pepper 1 pound celery cabbage 3 large green onions (with tops) 3 tablespoons cornstarch 3 tablespoons cold water 2 tablespoons dark soy sauce Vegetable oil 4 ounces rice sticks noodles 2 tablespoons vegetable oil 2 tablespoons curry powder 2 tablespoons vegetable oil 1/2 cup sliced canned bamboo shoots 1 cup chicken broth (see Soups: Chicken Broth) Peel shrimp. Cut shrimp lengthwise into halves; wash out vein. Toss shrimp, gingerroot, 1/2 teaspoon cornstarch, the salt, sesame oil and white pepper. Cover and refrigerate 20 minutes. Cut celery cabbage into thin slices. Cut green onions diagonally into 2-inch pieces. Mix 3 tablespoons cornstarch, the water and soy sauce. Heat vegetable oil (1 1/2 inches) in wok to 425°. Pull noodles apart. Fry noodles 1/4 at a time 5 seconds or until puffed, turning once; drain on paper towels. Pour oil from wok; wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add shrimp; stir-fry 30 seconds. Remove shrimp from the wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add celery, cabbage and bamboo shoots; stir-fry 2 minutes. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Add shrimp; cook and stir until shrimp are hot. Pour shrimp mixture over noodles; garnish with green onions. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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