Title: Thin Noodles with Shiitake, Shrimp and Oyster Sauce
Categories: None
Yield: 1 Servings

2 c (about 2 oz.) dried shiitake
-mushrooms
8 oz Dried thin noodles -or-
1 lb Fresh thin noodles
2 ts Oriental sesame oil
6 tb Oyster sauce
2 tb Salad oil
1 lb Medium-size shrimp; (31 to
-35 per lb.), shelled and
-deveined
1/4 lb Cooked ham slices; cut into
-1/8-inchwide strips
1 tb Chopped fresh ginger
3 Green onions; (ends
-trimmed), cut into l
-1/2-inch pieces

in a bowl, cover mushrooms with warm water; let stand until mushrooms
soften, 10 to 15 minutes. Squeeze mushrooms dry. Cut off and discard stems.
Slice caps into V4-inch-wide strips. In a 3- to 4-quart pan, bring 2 quarts
water to a boil on high heat. Add noodles and cook, uncovered, stirring
occasionally, until tender-firm to bite, 8 to 12 minutes for dried noodles,
3 to 5 minutes for fresh ones. Drain noodles; return to pan and mix with
sesame oil and 3 tablespoons oyster sauce. While noodles cook, place a wok
or 10- to 12-inch frying pan over high heat. Add salad oil; when hot, add
mushrooms, shrimp, ham, and ginger. Stir-fry until shrimp are opaque in
center (cut to test), about 5 minutes. Stir in remaining oyster sauce and
green onions. Pour noodles into a wide bowl. Pour shrimp mixture onto
noodles. Serves 4 or 5.

Per serving: 417 cal. (24 percent from fat); 31 g protein; 11 g fat (1.9 g
sat.); 48 g carho.; 1,320 mg sodium; 136 mg chol. U

Scanned and formatted by Miriam Podcameni Posvolsky

Recipe by: Sunset Mag., Feb 95

Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Dec 28, 1997