F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pan-Seared Sichuan Shrimp with Mung Bean Noodles
© Tina Rupp

Pan-Seared Sichuan Shrimp with Mung Bean Noodles

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  1. 6 ounces dried mung bean noodles or vermicelli
  2. 1 pound medium shrimp, shelled and deveined
  3. Salt and freshly ground white pepper
  4. 1 teaspoon ground Sichuan peppercorns
  5. 3 tablespoons vegetable oil
  6. 4 large scallions, thinly sliced
  7. 2 tablespoons finely grated fresh ginger
  8. 1/3 cup soy sauce or tamari
  9. 3 tablespoons Chinese black vinegar or balsamic vinegar
  10. 1 1/2 teaspoons chile oil
  1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
  2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
  3. Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.

Suggested Pairing

This spicy noodle dish is terrific with a glass of Orval. The Trappist ale, Sang Yoon says, has an unusually light candied-orange flavor that's delicious with the citrusy Sichuan peppercorns flavoring the plump shrimp.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.