Yunnan Chinese · China

Spiced Vegetable Crunch Yunnan-Style Fried Cellophane Noodles with Shrimp

Name: Spiced Vegetable Crunch 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; 1/2 tsp ground cumin; 1/2 tsp chili flakes

Enhances the vegetables with warm spices

17 minutes2 servings

Method

Before stir-frying, toss vegetables with cumin and chili flakes.
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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