¼lb.shiitake mushroomsstems discarded and caps thinly sliced
⅓lb.snowpeastrimmed and Julianne sliced
½cupmatchstick carrots
¼cupplus 2 tablespoon soy sauce
3tablespoondry sherry
1tablespoontoasted sesame oil
1lb.shrimppeeled, deveined, and chopped
Instructions
Bring a large pot of water to a boil.
Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.
Notes
Switch to gluten-free noodles and tamari sauce to easily accommodate a gluten-free diet!