Pan Seared Sichuan Shrimp With Mung Bean Noodles

• 6 ounces dried mung bean noodles or vermicelli
• 1 pound medium shrimp, shelled and deveined
• Salt and freshly ground white pepper
• 1 teaspoon ground Sichuan peppercorns
• 3 tablespoons vegetable oil
• 4 large scallions, thinly sliced
• 2 tablespoons finely grated fresh ginger
• 1/3 cup soy sauce or tamari
• 3 tablespoons Chinese black vinegar or balsamic vinegar
• 1 1/2 teaspoons chile oil

1. 1.Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
2. 2.Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
3. 3.Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.

bean noodles, shrimp, salt, ground sichuan, vegetable oil, scallions, ginger, soy sauce, chinese black vinegar, chile oil

Taken from www.epicurious.com/recipes/member/views/pan-seared-sichuan-shrimp-with-mung-bean-noodles-50069721 (may not work)