3/4 lb Fresh or dried thin Asian
-egg noodles* or
; capellini
1 tb Vegetable oil
2 ts Asian; (toasted) sesame oil
———————-FOR MARINATING THE SHRIMP———————-
Two; (1/8-inch-thick)
; slices of fresh
; gingerroot,
; flattened with the
; flat side of a
; heavy knife
1 1/2 tb Scotch
2 ts Cornstarch
1 lb Medium shrimp; (about 25),
-peeled,
; deveined, rinsed,
; and squeezed dry
; gently in a kitchen
; towel
10 Dried Chinese black
-mushrooms* or dried; soaked
-in 1 1/2
; shiitake mushrooms*, cups
-hot water for
; 20 minutes
2 1/2 tb Cornstarch
1 c Chicken broth
3 tb Soy sauce
2 tb Scotch
1 ts Sugar
1 ts Asian; (toasted) sesame oil
8 tb Vegetable oil
3 tb Minced scallion
1 1/2 tb Minced peeled fresh
-gingerroot
1/2 lb Snow peas; each trimmed and
; cut diagonally into
; 3 pieces
*available at some Asian markets
In a kettle of salted boiling water cook the noodles until they are al
dente, drain them well, and in a bowl toss them with the oils. Spread
the noodles evenly in an oiled 13- by 9-inch metal baking pan,
smoothing the top, and let them cool, uncovered.
Marinate the shrimp:
In a small bowl pinch the gingerroot in the Scotch, stir in the
cornstarch, the shrimp, and a pinch of salt, and let the shrimp
marinate for 20 minutes. Discard the gingerroot.
Drain the mushrooms, reserving the soaking liquid, discard the stems,
and quarter the caps. Let the soaking liquid settle, pour 1 cup of it
into a bowl, discarding the remaining liquid, and stir in the
cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the
sesame oil.
Preheat the broiler. Brush the top of the noodle cake lightly with 1
tablespoon of the vegetable oil and broil it under the broiler as
close to the heat as possible for 5 to 7 minutes, or until it is
crisp. Invert the noodle cake onto an oiled baking sheet, brush it
lightly with 1 tablespoon of the remaining vegetable oil, and broil
it for 5 to 7 minutes more, or until it is crisp. Keep the noodle
cake warm in a 250F. oven.
In a wok heat 4 tablespoons of the remaining vegetable oil over high
heat until it just begins to smoke and in it stir-fry the shrimp
mixture for 1 to 2 minutes, or until the shrimp are just cooked
through. Transfer the shrimp with a slotted spoon to a sieve set over
a bowl to drain and discard the oil in the wok.
In the wok heat the remaining 2 tablespoons vegetable oil over high
heat until it is hot but not smoking and in it stir-fry the scallion
and the minced gingerroot for 15 seconds. Add the mushrooms and
stir-fry the mixture for 30 seconds. Stir the broth mixture, add it
to the wok, and simmer the mixture, stirring, for 1 minute. Add the
shrimp and the snow peas and simmer the mixture, stirring, for 1
minute, or until the shrimp are heated through. Slide the noodle cake
onto a platter, cut it into 6 servings, and pour the shrimp mixture
over it.
Serves 6.
Yields
1 servings