Name: Sesame Soy Crisp Yunnan-Style Fried Cellophane Noodles with Shrimp
Total time: 17 min
Yield: 2 servings
Cuisine: Yunnan Chinese
Ingredients: 200g rice noodles; 150g shrimp, peeled and deveined; 100g bell pepper, sliced; 50g carrots, julienned; 2 tbsp vegetable oil; 1 tbsp soy sauce; 1 tsp sugar; 1/2 tsp salt; 1 tbsp oyster sauce; 1/2 tsp white pepper; 2 green onions, chopped; 1 tsp toasted sesame oil; 1 tbsp soy sauce

Sesame Soy Crisp Yunnan-Style Fried Cellophane Noodles with Shrimp

Adds a nutty depth to the noodles

17 minutes2 servings

Method

Before adding noodles, drizzle sesame oil over the wok and mix with soy sauce.
Soak noodles in warm water for 10 minutes. Drain.
Heat oil in a wok over medium-high heat.
Add shrimp, bell pepper, and carrots. Stir fry for 3 minutes.
Add noodles, soy sauce, sugar, and salt. Cook 5 minutes, tossing frequently.
Stir in oyster sauce and white pepper. Cook 2 minutes more.
Garnish with green onions before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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