Garlic Shrimp With Cucumbers And Shiitake Mushrooms

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#114194

serves/makes:

ready in:
30-60 minutes

ingredients

12 ounces lo-mein (wheat flour) noodles, wide rice noodles, or similar type Asian noodles
1 tablespoon vegetable oil
1/2 cup very thinly sliced shiitake mushrooms
1 large cucumber, peeled, seeded and julienned
1 lime, cut into wedges
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves

Shrimp
2 pounds medium or large shrimp, peeled and de-veined
3 cloves garlic, minced
2 teaspoons sesame oil or chili oil
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon salt (preferably coarse)
1/2 teaspoon black pepper

Nuoc Mam Sauce
1/3 cup sugar
1/2 cup water
1 tablespoon fresh lime juice
1 small red chili pepper, seeded and minced
OR
2 teaspoons red pepper flakes
1/3 cup fish sauce
1 cup fish sauce (nuoc mam)
1/4 cup rice vinegar

directions

Prepare shrimp by combining the garlic, sesame/chili oil, vinegar, sugar, lime juice, salt, and black pepper; coat the shrimp. Set aside. This may also be prepared ahead of time and kept covered in the refrigerator.

Boil water and cook noodles for about five minutes, or according to package instructions, then drain.

For Sauce: Over low heat, dissolve sugar in the water, stirring frequently. Remove from heat and wait five minutes.

Add lime juice, chili pepper, and fish sauce and vinegar. Return the saucepan to very low heat.

For Shrimp: Heat vegetable oil in a skillet on medium heat. Turn to high heat and add shrimp, saute about 3 minutes or until cooked through. Taste the sauce and adjust seasonings as desired.

Carefully toss together noodles, shiitake mushrooms, and cucumbers with half the sauce, then transfer to a platter. Sprinkle cilantro and mint over all. Add shrimp last.

Garnish the platter with lime wedges and sprigs of mint and cilantro. Pour the rest of the sauce in a small bowl so people can help themselves to more.