1/2-16 oz box (8 oz) Rice Noodles, any width 2 tablespoons canola oil 1 lb shrimp, peeled and deveined 1 bunch scallions, sliced on 1/2" diagonal 1 tablespoon Fish Sauce4 cups julienned green cabbage, washed 1 red bell pepper, thinly julienned 1 tablespoon finely minced ginger 4 large cloves garlic, finely minced 2 tablespoons dry sherry 3 tablespoons soy sauce 1-6 oz can minced clams *Garnish: chopped cilantro
DIRECTIONS
Soak Rice Noodles according to the package for sauté.
In a large nonstick skillet or wok, heat oil over medium heat.
Add shrimp, scallions and Fish Sauce. Stirfry until the shrimp just turns opaque.
Remove shrimp to a bowl with a slotted spoon.
Add cabbage, red pepper, ginger and garlic. Stirfry for one minute.
Add sherry, soy sauce, clams and drained Rice Noodles. Cook, mixing all together well, stirring constantly for 3 - 4 minutes or until the Rice Noodles are firm but tender.
Add reserved shrimp. Toss to mix well. Serve at once garnished with cilantro.
Our Rice Noodles are straight cut like traditional pasta. Don’t use them just for Thai dishes; they can be substituted in any recipe calling for wheat pasta.
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