John Myers
Ingredients for 2 servings:
- 100 g shrimp(s), peeled, without tail, approx. 18 cm, frozen
- 2 tbsp fish sauce, light
- 1 tbsp rice wine, dark, spicy-mild
- n. B. Pepper, white, freshly ground
- 2 tbsp sunflower oil
- 3 small onions, red
- 2 medium-sized garlic cloves
- 5 g spice lily (aromatic ginger)
- 1 small chili pepper(s), green
- 15 g shrimp, cooked and dried
- 50 g white beer radish(s)
- 1 m.-large spring onion(s)
- 80 g mung bean sprouts
- 25 g peanuts, blanched, roasted and salted
- 4 tbsp pepper in vinegar, sweet-sour-hot (see appendix)
- 2 lemons, optional
- 200 g water
- 1 tsp vegetable broth
- 50 g glass noodles (made from corn, type linguine), Chinese
- 1 egg(s), size M
- 1 pinch of salt
- 1 tbsp sunflower oil
- 3 tbsp cooking water (from the pasta)
- 1 tbsp rice wine vinegar, dark, spicy-mild
- 2 tsp sugar, fine
- 2 tbsp sauce (bulgogi sauce)
- Mung bean sprouts
- Red bell pepper(s), 2 pieces (approx. 2 x 3 cm), optional
- 4 tbsp Pepper in vinegar, sweet-sour-hot
- n. B. flowers and leaves
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
An exceptionally tasty dish made with glass noodles, shrimp and vegetables.
Make a 5 mm deep cut along the back of the thawed shrimp down to the tail, removing any dark grey intestines if necessary. Then cut crosswise into approximately 1 cm long pieces. Mix the fish sauce with the rice wine and pepper until smooth and marinate the shrimp pieces in it for 15 minutes. Strain, drain well and set aside. In the meantime, trim both ends of the onion and garlic cloves, peel them, and roughly slice them lengthwise. Separate a clove from a lily of the valley, peel it, wash it, and slice it lengthwise into thin slices. Chop these into thin strips. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stalk. Set aside the weighed shrimp. Slice the washed and peeled beer radish crosswise into approximately 4 mm thick strips. Cut the washed spring onion crosswise into approximately 6 mm wide rings along the green part and separate the white part crosswise into approximately 4 cm long pieces, then quarter the pieces lengthwise. Sort the mung bean sprouts, rinse them, and drain well. Roughly chop the peanuts in a food processor (Moulinex or similar). Prepare the sweet, sour, and hot peppers in vinegar according to the recipe and set aside in 2 serving bowls. Quarter the washed lemons lengthwise, deseed them, and also set aside in small serving bowls. For the noodles, bring the water to a boil. Dissolve the vegetable stock in it and cook the glass noodles in it for 2 minutes until al dente. Strain, rinse with cold water, and let dry thoroughly in a sieve. Strain the shrimp pieces and drain well. Crack the egg and whisk it with the salt. Fry with 1 tablespoon of sunflower oil until scrambled, then fry for another 2 minutes, then break the scrambled eggs into small pieces. Mix all the ingredients for the sauce until smooth and set aside. Heat the remaining sunflower oil in a wok until very hot. Add the onion, garlic cloves, lily of the valley, chili, and shrimp and stir-fry for 45 seconds. Add the well-drained noodles and stir-fry for 30 seconds. Add the radish pieces, the white parts of the spring onion, the scrambled egg, and the shrimp pieces and stir-fry for 2 minutes at slightly reduced heat. Deglaze with the sauce. Mix in 60% of the mung bean sprouts along with the green parts of the spring onion and simmer with the lid on for 1 minute. Divide the mixture from the wok between the serving bowls. Sprinkle with half of the remaining mung bean sprouts and the peanuts. Divide the remaining half between 2 serving bowls. Serve the finished noodles with the serving bowls and enjoy. A cold beer goes well with this. Appendix: Sweet, sour, and spicy peppers in vinegar, see: https://www.chefkoch.de/rezepte/4338381729939019/Suess-sauer-scharfe-Peperoni-in-Essig.html
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