Stir-Fried Shrimp With Fennel, Lemon And Angel-Hair Noodles

Name: Stir-Fried Shrimp With Fennel, Lemon And Angel-Hair Noodles
Total time: 30 min
Yield: Four servings as a main course
Ingredients: 1 tablespoon egg white; 2 teaspoons Chinese rice wine or quality dry Sherry; 1/2 teaspoon kosher salt; 1 tablespoon cornstarch; 1 pound medium (25 to 30) shrimp, shelled and deveined; 1 1/2 cups unsalted chicken stock; 1/8 cup Chinese rice wine or quality dry Sherry; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon Chinese chili sauce (Koon Yick Wah Kee brand recommended); 1 1/2 teaspoons cornstarch; 1 tablespoon cold water; 1/3 pound Chinese egg noodles (or any thin, fresh pasta); 1 1/2 tablespoons chili oil; The minced zest from half a lemon; 3 1/2 tablespoons peanut oil; 1 small yellow onion, cut into 1/4-inch-thick rings; 1 medium red bell pepper, cut into 1/4-inch-thick strips; 1 cup 1/4-inch-thick slices fennel bulb; 4 teaspoons minced fresh ginger; 4 teaspoons minced garlic; 2 slim scallions, the green and the white part cut in very thin rounds; 1/2 teaspoon dried hot pepper flakes; The julienned zest from half a lemon; 2 teaspoons thinly sliced rings of hot fresh chili pepper, such as Fresno or Serrano (optional); 2 cups 1/2-inch-thick strips of Napa cabbage; Fennel sprigs; 2 scallions, the green and the white part cut in very thin rounds

By Susan Herrmann Loomis

Total Time: 30 minutes, plus refrigeration
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; Golden Gates

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings as a main course

The Shrimp and the Marinade

1tablespoon egg white
2teaspoons Chinese rice wine or quality dry Sherry
½teaspoon kosher salt
1tablespoon cornstarch
1pound medium (25 to 30) shrimp, shelled and deveined

The Sauce

1½cups unsalted chicken stock
⅛cup Chinese rice wine or quality dry Sherry
2tablespoons freshly squeezed lemon juice
2tablespoons soy sauce
1tablespoon sugar
1½teaspoons kosher salt
½teaspoon Chinese chili sauce (Koon Yick Wah Kee brand recommended)
1½teaspoons cornstarch
1tablespoon cold water

The Noodles

⅓pound Chinese egg noodles (or any thin, fresh pasta)
1½tablespoons chili oil
The minced zest from half a lemon

The Vegetables

3½tablespoons peanut oil
1small yellow onion, cut into ¼-inch-thick rings
1medium red bell pepper, cut into ¼-inch-thick strips
1cup ¼-inch-thick slices fennel bulb
4teaspoons minced fresh ginger
4teaspoons minced garlic
2slim scallions, the green and the white part cut in very thin rounds
½teaspoon dried hot pepper flakes
The julienned zest from half a lemon
2teaspoons thinly sliced rings of hot fresh chili pepper, such as Fresno or Serrano (optional)
2cups ½-inch-thick strips of Napa cabbage

The Garnish

Fennel sprigs
2scallions, the green and the white part cut in very thin rounds

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
Step 2
Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
Step 3
Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
Step 4
Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
Step 5
Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
Step 6
Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.