- 4
- 45 mins
- 55 mins
Ingredients
- 5 5 5 oz. glass noodles
- 2 2 2 T. reduced sodium soy sauce
- 2 2 2 T. Thai or Vietnamese fish sauce
- 2 2 2 T. fresh lime juice
- 1/4 1/4 1/4 c. safflower oil
- 1/2 1/2 3 c. thinly sliced shallots(from 3 medium)
- 3 3 1 T. thinly sliced lemongrass(from 1 stalk)
- 4 4 1 1/2-inch minced fresh ginger(from a peeled 1 1/2-inch piece)
- 1 1 1 serrano or hot red-finger chile pepper, thinly sliced into rounds(seeds removed-if less heat is desired)
- 10 10 4 oz. shiitake mushrooms, stemmed and thinly sliced(about 4 cups)
- Kosher salt and freshly ground pepper
- 1 1 1 lb. medium shrimp, peeled and deveined
- 8 8 4 oz. sugar snap peas, trimmed(about 4 cups)
- 3 3 3 large eggs, cracked into a bowl
- 1 1 1 bunch fresh basil, stems discarded, leaves sliced if large(1/2 c. packed)
Preparation
Step 1
Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain.
In a bowl, combine soy sauce, fish sauce, lime juice, and 1/2 c. water.
Heat a wok or large skillet(preferable cast iron)over high. When it begins to smoke, swirl in 1 T. oil.
Add shallots, lemongrass, ginger, and chile.
Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.
Return wok to high heat. Swirl in 1 T. oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4-5 minutes. Transfer to plate.
Return wok to high heat. Swirl in 1 T. oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2-3 minutes, transfer to plate.
Return wok to high heat. Swirl in remaining 1 T. oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet.
Add noodles and soy sauce mixture; season with pepper.
Cook, tossing, until combined and heated through, about 1 minute.
Remove from heat, stir in basil and serve.