Marinade for shrimp:
1 1/2 lb. uncooked shrimp, pealed
1 cup white wine
1/2 cup lemon juice
1 teaspoon garlic powder
1 tablespoon hot sauce
1 tablespoon soy sauce
Stir fry ingredients:
snow peas, cut into bite sized piece
matchstick carrots
seseame oil
Other ingredients:
curly Asian noodles
2 tablespoons sesame oil
curry powder (2 - 3 teaspoons)
1. Combine shrimp and all marinade ingredients and let stand in the
refrigerator for a couple of hours.
2. When ready to cook, bring 4 quarts of water to a full rolling boil.
3. While waiting for water to boil, heat sesame oil in a large heavy
skillet. Saute vegetables, stirring constantly, for 5 - 7 minutes.
4. Remove vegetables, add more oil and saute shrimp until pink.
5. When water boils, add noodles and cook for no more than 2
minutes. If you use the same brand I do, start the timer
immediately after addinf the noodles, don't wait for the water to
return to boiling or the noodles will be too soft to cook. Stir to
break up the chunk of dried noodles.
6. Immediately remove from heat, drain and rinse with cold water to
stop the cooking.
7. Place in large bowl. Pour sesame oil over the noodles and stir to
coat.
8. Remove shrimp from the skillet and wipe clean.
9. Add more sesame oil and fry the noodles, stirring constantly to
prevent sticking, for 8 - 10 minutes.
10. Return the noodles to the bowl and toss with curry powder. It's
easier to leave the curry powder in it's shaker and shake over the
noodles. Toss to coat and repeat twice more.
11. Toss with the shrimp and vegetables.
Makes 4 servings.