8 dried mushrooms, soaked in
cold water for 30 minutes, drained and sliced
2 tbsp peanut oil
2 carrots, thinly sliced on the
diagonal
1 cup bean sprouts
1 cup water chestnuts, sliced
1/2 cup chicken stock
1 tbsp rice wine or dry sherry
1 tbsp soy sauce
12 oz (350g) shrimp, peeled
Method:
Fill
a large saucepan one-third full with oil and heat
until it is very hot. Carefully lower the noodles
into the oil and fry for 3 to 4 minutes, or until
they are golden brown. Remove from the oil and drain
on kitchen towels. Arrange the noodles in a serving
dish and keep hot while you prepare the shrimp
mixture.
Heat
the oil a large frying-pan. When it is hot, add the
mushrooms, carrots, bean sprouts and water chestnuts
and fry for 5 minutes, stirring frequently. Pour in
the stock and wine or sherry and bring to the boil.
Reduce the heat to low and stir in the soy sauce and
shrimps. Cover and simmer for 3 to 5 minutes, or
until the shrimps are heated through.
Remove form the heat. Make a well in the centre of
the noodles and spoon in the shrimp mixture. Serve
at once.
Noodles Recipes -
Shrimp Chow Mein
