Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles

Ingredients

• 2 garlic cloves
• 1 tablespoon soy sauce
• 1 teaspoon soy sauce
• 1 teaspoon oriental sesame oil
• 1 tablespoon oriental sesame oil
• 1/4 teaspoon dried red pepper flakes
• 12 ounces medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon peanut oil
• 4 scallions, thinly sliced on diagonal
• 2 small slice lemon zest
• 1 tablespoon chopped fresh ginger
• 8 ounces thin green beans, cut into 1-inch lengths
• 4 ounces fresh shiitake mushrooms, stems removed, sliced
• 1/2 cup slivered red bell pepper
• 6 ounces capellini or vermicelli, broken in half

Directions

1. 1

   Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.

2. 2

   Put large pot of water on to boil for noodles.

3. 3

   Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.

4. 4

   Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.

5. 5

   Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.

6. 6

   Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.

7. 7

   Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.