Stir-Fried Five-Spice Noodles with Shrimp and Jalapeno
The sweetness of the five-spice seasoning and the hot jalapenos make this dish exceptional.
4 tablespoons vegetable oil
4 shallots, sliced thin
4 garlic cloves, sliced thin
½ pound of medium-sized uncooked shrimp, shelled and deveined (and defrosted - if necessary)
2 ounces of Chinese rice vermicelli noodles (check label for allergens)
1 cup of gluten-free chicken or vegetable stock - Check label for allergens (we like Kitchen Basics brand)
1 1/2 teaspoon Five-Spice seasoning (found in spice section or Asian food section of most supermarkets)
3-4 scallions chopped, including the green and white portions
1/2 jalapeno pepper (or less depending on taste), seeded and slivered
In a large wok or skillet, heat the oil over medium heat and stir-fry the shallots and garlic until golden and fragrant. Then add the shrimp and cook for another 1-2 minutes.
Cut the noodles into 3-4” pieces with a pair of kitchen shears. Then add the noodles, chicken stock, and the 5-spice seasoning (optional) into the wok and stir to blend. Continue to cook until the noodles are soft and most of the liquid is absorbed. Add the scallions and toss.
Spoon onto a deep platter, place sliced jalapenos on top of the noodles, and serve immediately.
Serves 4.
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