RECIPES OF SINGAPORE

Ingredients

6 oz

1 cup

1 cup

1 cup

1 tbsp

1 lb

2 tbsp

2tbsp

1-3 tsp

1/4 cup

1/4 cup

1 tbsp

2 tbsp

Package bean thread noodles

Rice vinegar

Sugar
Water

Canola oil
Large raw shrimp (peeled and deveined)

Garlic (minced)
Green onions (white part only-minced)
Red pepper flakes (1 is mildly spicy, 3 is very spicy)

Dry white wine
Rice vinegar

Foy sauce
Fresh cilantro (minced)

1. Combine rice vinegar, sugar and water and stir until sugar completely dissolves to make marinade sauce
2. Heat marinade  sauce in a large bowl until very hot but not boiling
3. Peel and devein shrimp
4. Combine wine, ¼ cup rice vinegar, soy sauce and cilantro
5. Cook bean thread noodles in a large pot of gently boiling water until tender, about 5 minutes
6. Drain cooked noodles and add to marinade sauce, tossing to coat
7. Set aside to marinate, keeping warm
8. Heat canola oil in a large stir-fry pan or skillet over high heat
9. Add shrimp and sauté 1 minute
10. Add garlic, green onions and pepper flakes and sauté 1½ minutes longer
11. Add wine mixture and bring just to a boil
12. Turn off heat and adjust seasoning, adding more soy sauce or pepper flakes if desired
13. Thoroughly drain warm noodles, discarding marinade
14. Divide noodles among 4 pre-warmed shallow bowls
15. Arrange shrimp on top of noodles, spoon sauce over and serve immediately