Shrimp with Cellophane Noodles

Ingredients

• 8 ounces cellophane (mung bean) noodles
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon freshly ground black pepper
• 2 cups homemade or low-sodium store-bought chicken broth
• 2 tablespoons extra virgin olive oil, plus more for the pot
• 1 tablespoon freshly grated ginger
• 2 tablespoons minced garlic
• 6 scallions, trimmed and sliced into small pieces
• 1/3 cup each finely chopped fresh cilantro and peanuts (optional)
• Lime wedges

Directions

Step 1

Soak the noodles in a large bowl of fresh water at room temperature to soften, about 15 minutes. 

Step 2

In a separate bowl, whisk together the soy and oyster sauces, sesame oil, and sugar. Transfer 2 tablespoons of the mix to another bowl along with the shrimp and black pepper; toss well. 

Step 3

Add the broth to the bowl with the remaining soy sauce mixture.

Step 4

Once the noodles have softened, drain and use kitchen shears to cut the strands into thirds. Lightly brush a large Dutch oven with olive oil and heat it to medium-high heat. When hot, add the 2 tablespoons olive oil, ginger, garlic, and scallions and sauté until fragrant, about 3 minutes. Stir in the noodles and then spread out in an even layer. Top with an even layer of shrimp, drizzling on any shrimp marinade from the bowl, then slowly add the broth mixture. Turn the heat down to a simmer and cover the pot. Simmer for 10 minutes or until the shrimp and the noodles are cooked through. To serve, spoon equal amounts into deep bowls and top with cilantro and peanuts, if using, and a lime wedge.