Ingredients:
- 1 lb (0.5 kg) fresh silver pin noodle;
- 1 lb (500 g) shrimps;
- 8 oz (250 g) bean sprouts, pinch the heads and tails if desire, keep in water;
- 6 oz (185 g) fresh Shiikate mushrooms, clean, cut off stems and slice;
- 4 tablespoons vegetable oil;
- 1 egg;
- 1 tablespoon finely julienne ginger;
- 1 tablespoon thinly sliced scallion;
- 1 teaspoon liquid aminos;
- 1 teaspoon dark soy sauce;
- 1/4 teaspoon sea salt;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Clean and de-vein shrimps;
- Wrap with paper towel to dry;
- Put back in refrigerator until use;
- Cut to 3/4” (2 cm) pieces;
- Leave noodle at room temperature for a couple hours;
- Scramble 1 egg, don’t over beat;
- Add 1/2 tablespoon vegetable oil to a wok/sauté pan over medium heat;
- Spread scramble egg thin, cook on both sides;
- Take it out to cool and cut to ribbon, set aside;
- Add 1/2 teaspoon vegetable oil and a pinch of sea salt;
- Drain bean sprouts, add in when the oil gets hot;
- Cover for a minute and take them out;
- Add 1 1/2 tablespoons vegetable oil and a pinch of sea salt;
- Add sliced Shiikate mushrooms when oil gets hot;
- Cook and cover for a minute until turn light brown and soft;
- Take them out and set aside with bean sprouts;
- Add 1/2 tablespoon vegetable oil and julienne ginger;
- Stir fry shrimps and add juice from cooking bean sprouts;
- Take them out, don’t over cook;
- Add 1 tablespoon vegetable oil;
- Add noodles to slowly to avoid them to stick together;
- Dissolve 1/4 teaspoon sea salt in 1/4 cup water;
- Sprinkle to add favor;
- Cook until soft and translucent;
- Add in 1 teaspoon liquid aminos and 1 teaspoon dark soy;
- Stir in shrimps, bean sprouts and mushrooms;
- Plate and top with egg and sliced scallion, serve immediately.