Stir-Fried Glass Noodles with Shrimp and Vegetables
An easy weeknight dinner using dried bean thread noodles, stir-fried with your favorite vegetables (like spinach and carrots) with soy sauce, sugar, and sesame oil.
- 6 oz dried bean thread noodles, soaked in cold water for 15 minutes.
- 4 dried shiitake mushrooms, soaked in boiling water for 15 minutes and then chopped
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 carrots, peeled and chopped into 4-inch sticks
- 1 cup fresh spinach
- 1 cup shrimp, peeled and deveined, cut into bite-sized pieces
- 2 tbsp vegetable oil for frying
For the Sauce
- 6 tbsp soy sauce
- 4 tbsp sugar
- 1 tbsp sesame oil
Soak the dried bean thread noodles in cold water for 15 minutes. This will soften them up. Then drain the water and squeeze the noodles to get rid of excess water. Use kitchen scissors to cut them in half.
Meanwhile, pour boiling water over your dried shiitake mushrooms. Cover and let sit for 15 minutes. Drain the water. When they are cool enough to handle, squeeze the mushrooms to get rid of excess liquid. Slice or chop them (your preference), discarding the stem.
Combine the ingredients for the sauce in a bowl. Set aside.
In a wok over medium heat, saute your onions until they are fragrant. Add the carrot sticks and stir-fry until they have softened. Add the garlic and spinach and cook until the spinach was slightly wilted. Add the shrimp until it starts to turn pink. Add the noodles and the sauce, and cook until the noodles have softened.
Taste and add more soy sauce if you desire a saltier flavor. Serve and enjoy.