Recipe information
Yield
Serves 2
Ingredients
3 ounces bean threads vermicelli (cellophane noodles)*
4 teaspoons oriental sesame oil
2 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons minced seasoned sliced ginger (also known as sushi ginger)*
1 tablespoon minced pickled jalapeños
2 teaspoons honey
12 ounces uncooked medium shrimp, peeled, deveined, tails left intact
4 green onions, sliced
2 garlic cloves, minced
2 teaspoons cornstarch
1/2 cup water
*Available at Asian markets and in the Asian section of many supermarkets.
Preparation
Step 1
Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
Step 2
Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
Step 3
Mound noodles on platter. Arrange shrimp over and serve.
