Korean-Style Shrimp & Rice Vermicelli Stir-Fry

Préparation

1. 1

   Prep the vegetables

   On a cutting board, slice the bell pepper and shiitake mushroom, cut the carrot into matchsticks, mince the garlic, and slice the scallion.
2. 2

   Soften the noodles

   Put the rice vermicelli in a large bowl, cover with very hot water, and soak according to the package directions; drain when pliable but still springy.

   7 min

   Astuce: Avoid over-soaking; the noodles will soften further when tossed in the skillet.

3. 3

   Stir the glaze

   In a small bowl, stir the soy sauce and rice vinegar together until blended.

   2 min
4. 4

   Cook the shrimp

   Heat half the sesame oil in a large skillet over medium-high heat; stir-fry the shrimp, turning once, then transfer to a plate.

   4 min

   Astuce: Remove the shrimp as soon as they turn opaque to keep them tender.

5. 5

   Stir-fry vegetables

   Add the remaining sesame oil to the skillet and stir-fry the bell pepper, carrot, shiitake, and garlic over medium-high heat.

   7 min
6. 6

   Toss and serve

   Add the drained noodles, shrimp, and soy-vinegar glaze to the skillet; toss over medium heat. Divide into bowls and top with scallion and sesame seed. Taste and adjust with 1/4 tsp salt and a few grinds of black pepper.

   4 min

   Astuce: Use tongs to lift and turn the noodles so they do not clump together.