Cornstarch Noodle Stir Fry
The hardest thing is rehydrating the noodles.
I am experimenting with different noodles and these are the cornstarch ones called Papabok.
They are like a cellophane noodle with a little more of a bite.
I am really stuck on rice noodles and these are different but still good
Place two squares of the noodles in tap water for ten minutes.
Use the same water and boil for 15 minutes till the noodles start to soften and cook.
Break up the noodles to separate them.
Keep in the water for another fifteen minutes off the heat.
3 tablespoon oil
One chopped large onion
4 cloves chopped garlic
2 sliced carrots
1/2 sliced red pepper
2 cups sugar snap peas
1/2 cup dried chopped mushrooms, rehydrated
One to two cups of broccoli cut into spoon size pieces
One pound of small shrimp
One packet Kikkoman chow mein mix
One package oriental seasoning mix
4 cups salted chicken stock
Rehydrate the noodles and set aside.
Put oil in the pan with the garlic and shrimp.
Cook till the shrimp are pink.
Take them out of the pan.
Add the rest of the vegetables and stir fry for three to four minutes
Add the chow mein sauce and chicken stock
Bring to a boil
Add the drained noodles and shrimp.
Season with dry oriental seasoning mix that you get in udon packages.
Serve in big bowls
These noodles are a challenge to eat.
They slide off a spoon and fork and chopsticks are impossible.
So… Good luck and make sure you have a ton of napkins.
This is not a good first date meal but it does challenge your hand, eye and mouth coordination.
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