Shrimp Stir Fry with Garlicky-Anchovy Cellophane Noodles and Spring Roll
1 bag (8 ounces) cellophane noodles
4 ounces unsalted butter
2 tablespoons extra-virgin olive oil
2 teaspoons Asian sesame oil
1 teaspoons minced garlic
Dash crushed red pepper
1 teaspoon salt
1 teaspoon pepper
1 bag (10 ounces) premium French-cut (matchstick) carrots
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
4 cans (2 ounces each) King Oscar anchovies packed in olive oil, rinsed well (backbones removed), finely chopped)
1 bag (16 ounces) frozen raw medium shrimp deveined, peeled, tail-off, thawed
2 tablespoons rice vinegar
1 tablespoon soy sauce
Dash of cayenne pepper
1 lemon, juiced
In a large bowl of about 6-8 cups of hot water add cellophane noodles and let soak in hot water for about 10 minutes until they are able to be cut. Once semisoft, drain, cut into 4-inch lengths. Set aside 1 cup for spring rolls (recipe follows), the rest for the stir-fry.
In a 12-inch nonstick skillet, heat the butter, olive oil and sesame oil. Add the minced garlic, crushed red pepper and salt and pepper. Add carrots, onion, peppers, zucchini, squash and cook until tender, about 15 minutes. Set aside 1 cup of cooked veggies for the spring rolls.
To the skillet, add anchovies and shrimp and stir. Let anchovies cook until dissolved and let the shrimp cook until it is translucent, about 5 minutes. Add soy sauce, dash of cayenne pepper and lemon juice. Add the drained noodles to the skillet and stir-fry over high heat until softened, about 2 minutes. Add the rice vinegar and continue stir-frying until the noodles are translucent, about 2 minutes. Transfer the noodle stir-fry to plate and serve hot. Serve with spring rolls.
Serves four.
Denise Allen, Hanover Park