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Persimmon-Spiced Shrimp Noodles (4 Servings) • 2
- 3 tablespoons peanut oil
• l
cup julienne-sliced carrots
• 1/2
cup sliced onion 2 cloves garlic, minced
• 2
cups julienne-sliced cucumber
• 1-cup
snow peas cut into bite-sized strips
• 1
1/4 pounds large shrimp, shelled and deveined
• 4
oz. vermicelli or spaghetti noodles, cooked and drained
In
a large wok or skillet, heat 1 tablespoon of the oil. Saute
the carrot, onion and garlic over high heat for 3 minutes,
or until the vegetables are crisp-tender. Remove from wok.
Add more oil if necessary; stir-fry the cucumber and snow
peas for 2 minutes. Remove from the wok.
Add
more oil if necessary; stir-fry the shrimp until pink and
opaque. Add the noodles and toss for 2 minutes. Stir in
the salsa and the cooked vegetables. Toss together well.
Cover and cook 2 minutes to heat through. Serve immediately.
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