Shrimp and Noodles in Brown Garlic Sauce

Months and months ago I watched an episode of Easy Chinese with FPITW on noodles. They made rice noodles in a steamer. We vowed to try making them next time we had time together. Well New Year's was the time. We searched for the recipe or at least a video of the show we watched, NOTHING! So then we started looking for other recipe options. We found this fellow on YouTube. His method was for Fresh Ho Fun and very similar to what we had seen before. We were in business.  All we needed was a sauce. Pinterest to the rescue! I had pinned this Brown Garlic Sauce sometime ago. We prepared everything ahead of time; chopped all the veggies, set the water to boil, and made the components of both the sauce and noodles. We started with the sauce, then the noodles and finally put it all together in the stir-fry. It was delicious! Definitely something to do again and again. The noodle and sauce recipes could be used in many other ways too.

Shown with ginger and garlic for
Brown Garlic Sauce in the background

Shrimp and Noodles in Brown Garlic Sauce
Serves: 2 to 3

Ingredients

1 Tbsp canola oil
1/2 red bell pepper, sliced into strips

1 medium zucchini, julienned

1 Poblano pepper, sliced into strips

1 medium carrot, julienned

4 green onions, sliced on the diagnal

6 mushrooms, sliced

20 medium shrimp, peeled and deveined

Homemade rice noodle(recipe below)

Brown garlic sauce(recipe below)
Pinch of red pepper flakes

Directions

Heat a large pan or wok on med to high heat, add oil and vegetables. Stir-fry until vegetables are tender crisp. Add shrimp, continue to stir-fry until shrimp begins to turn pink. Add noodles,1/2 of the sauce and red pepper stir to combine and heat thru. Serve!

To make the noodles we followed the video. The only thing we did differently was that we used a bamboo steamer and two Pyrex dishes. Because we used Pyrex we skipped the water bath to cool the noodles.

Rice Noodles

Source: YouTube.com

Ingredients

1-1/2 cups rice flour

1/2 cup tapioca starch

1 tsp salt

2 cups water

1 tsp sesame oil

vegetable oil

Directions

Place water to boil in a pan or pot that fits Bamboo Steamer. Place two layers of steamer on top. Fill a measuring cup with hot water and set aside. You may need to add hot water to pot occasionally.

Prepare two pryex or metal pans by brushing with vegetable oil. Be sure they will fit in the steamer.

Place first three ingredients in a bowl, whisk to combine. Add water and sesame oil, whisk to combine. 

Ladle just enough batter into pryex dishes to cover the bottom of the pan. Place both in the steamer and steam 4 minutes. Carefully remove dishes and let cool. Remove sheets of noodles with a spatula and brush the top with oil. Stack the noodle sheets on a cutting board. Continue filling dishes and steaming noodles until all batter is used. Slice the stack of noodles into 3/8 inch strips. Separate noodles into individual noodles and prepare to use in stir-fry.

As for the Brown Garlic Sauce; FPITW thought it had a little too much ginger. I thought it had a very familiar flavor like a restaurant dish, but admit the ginger was the one recognizable ingredient. So adjust the ginger to your taste.

Brown Garlic Sauce

Source: Food.com

Serves: 4; Yield: 1- 3/4 cups

Ingredients

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

3 1/2 tablespoons sugar

1 tablespoon sesame oil

1/4 teaspoon white pepper

2 tablespoons cooking oil

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons cornstarch

1/4 cup water

Directions

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Linking to:
Carole's Chatter: Food on Friday - Ginger