Ingredients
The following ingredients have 4 Servings
- 6 ounces cellophane (mung bean noodles)
- 2 tablespoons chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons honey or agave nectar
- 1/4 to 1/2 teaspoon sriracha (more or less to taste)
- 2 tablespoons vegetable oil
- 3/4 lb large shrimp (peeled and deveined (tails left on))
- 4 cloves garlic (very finely chopped)
- 1 tablespoon fresh ginger (very finely chopped)
- 2 teaspoons curry powder
- 1/2 red bell pepper (sliced into very thin strips)
- 1/2 yellow bell pepper (sliced into very thin strips)
- 4 cups cabbage (thinly sliced)
- 4 scallions (sliced)
- Freshly ground black pepper
Instruction
- Bring a large pot of water to a simmer, remove from the heat and add the cellophane noodles. Soak until the noodles are tender, about 7 to 12 minutes. Check them frequently so they don't get mushy. Drain and set aside.
- In a small bowl, combine the chicken broth, soy sauce, honey and sriracha. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the shrimp and stir-fry until pink and opaque, 1-1/2 to 2 minutes. Using a slotted spatula, transfer to a plate and set aside.
- Add the garlic, ginger and curry powder to the pan and stir fry until fragrant, 30 seconds.
- Add the red and yellow pepper and stir fry for 1 minute. Add the cabbage and continue to stir fry for an additional 1-1/2 minutes, or until the cabbage is crisp-tender.
- Return the shrimp to the pan along with the scallions and soy sauce mixture. Start adding the cellophane noodles, a handful at a time, tossing to combine each addition with the vegetables and sauce.
- Season with freshly ground black pepper, transfer to individual plates and serve immediately.
