May 16, 2010
Egg Noodles with Shrimp
If you follow the directions you can not go wrong with dish regardless if your a novice or pro in the kitchen. The tofu really adds something special to this dish but if you do not have any on hand feel free to leave it out.
1 egg, scrambled
1 pound shelled small shrimp, de-veined, rinsed and patted dry
1/4 cup soft tofu, cubed
1/2 pound egg noodles , cooked per package directions
2 tablespoons light olive oil
2 tablespoons finely chopped fresh parsley
1/4 cup frozen peas
1 small green pepper, diced
soy sauce to taste
1/2 cup light olive oil
2 cloves garlic (finely minced)
1/2 teaspoon sesame seeds
dash of white pepper
1. In a medium size bowl add 1/2 cup olive oil, garlic, sesame seeds and white pepper, stir to mix. Add shrimp and stir to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
2. Place 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. While the mixture is heating, drain the shrimp, reserving the marinade. Transfer the shrimp, peas, tofu and pepper to the skillet, and saute, tossing often, for about 2 minutes or until the shrimp is pink. Allow the peppers to cook until tender. Using a slotted spoon, transfer the shrimp and egg to the bowl containing the noodles, leaving the oil in the skillet. Re-cover the bowl to keep the shrimp warm.
3. Add the reserved shrimp marinade to the fat in the skillet, and cook over medium heat, stirring constantly, for about 1 min., or until the garlic is tender but not brown. Pour the hot sauce over the noodle mixture and toss until thoroughly blended. Add pepper mixture, and mix gently.
4. To serve, mound the shrimp mixture on a large heated platter. Sprinkle the mixture with parsley. Serve immediately.