Shrimp And Cellophane Noodles

1. 1

   Soak the Sotanghon noodles in cold water for 15 minutes.

2. 2

   Add oil to a large saute pan over high heat. When it begins to shimmer, add the garlic, onions and shrimp and saute briefly, about three minutes, until shrimp just begin to turn pink. Remove everything from pan with a slotted spoon and set aside in a medium bowl.

3. 3

   Add the vegetables to the pan and turn heat to medium. Saute about 5 minutes, stirring frequently, until vegetables begin to soften. Add 2 cups of stock and bring to a boil. Stir in the fish sauce.

4. 4

   Drain the Sotanghon noodles and add to saute pan. When the noodles have absorbed most of the liquid, taste for doneness. If they're done to your liking, add the shrimp and allow them to heat through without overcooking. If they're not cooked, add a little more stock and cook a minute or two longer before adding the shrimp. (If serving the noodles as soup, add up to two cups additional stock.)

5. 5

   Sprinkle with green onions and serve immediately with citrus wedges, salt and pepper alongside.

No additional tips available.