Wednesday, October 1, 2008
This stir fry gets a rich nutty flavor from roasted mushrooms. These are so good that L eats them like candy and I have to guard the stash. When you're in the mood for some home-style "take-out" reach for these noodles.
Rice Noodle Fettucine with Shrimp and Roasted Mushrooms
1/2 lb. shitake mushrooms
1 large portobello mushroom cap
3 Tbsp melted butter
salt and pepper
1/2 cup hoisin sauce
2 Tbsp oyster sauce
1 1/2 Tbsp sriracha
2 Tbsp soy sauce
2 tsp rice vinegar
1 tsp sugar
2 tsp lime juice
1 medium red bell pepper, julienned
1 12oz can baby corn nuggets, drained
1 8 oz can sliced water chestnuts, drained
2 cups medium shrimp
1/2 lb fettucine rice noodles (cellophane noodles), cooked to al dente
2 eggs, scrambled in sesame oil
1 small bunch scallions, chopped
1 1/2 Tbsp chopped cilantro
Preheat oven to 400 F. Slice mushrooms and toss with melted butter and seasonings. Spread out on a baking sheet and roast 20-25 minutes, until very dark brown and almost crispy. You'll be able to smell when they're done - they smell like toasted nuts.
In a preheated saucepan over medium high heat, combine hoisin, oyster sauce, sriracha, soy sauce, vinegar, sugar and lime juice. Toss in bell pepper, corn nuggets and water chestnuts and cook for 2 minutes. Add shrimp and continue to cook, stirring occasionally, until shrimp turns pink. Remove from heat, toss in noodles, egg, scallion and cilantro. Serve immediately.