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Rice Noodles With Garlic Shrimp

rice, stirfry - other, shrimp

3 tablespoons vegetable oil
1/2 cup sliced shallots; or
1/4 cup chopped onion
1 teaspoon chopped hot pepper; preferably red bird chil
4 cloves garlic; minced
12 ounces shrimp; peeled and deveined
4 baby bok choy; sliced lengthwise, or
2 cups chopped bok choy
1 can (14 oz) baby corn cobs; drained, or
1 sweet yellow pepper; sliced
2 tablespoons fish sauce
1 cup chicken or vegetable stock
1 package (14 oz) wide rice-stick noodles
1 tablespoon cornstarch
1 cup basil leaves; preferably thai basil
lime wedges

In wok or large skillet, heat oil over medium-high heat; cook shallots until lightly browned, 3 to 4 minutes. Add hot pepper and garlic; cook for 30 seconds. Add shrimp; stir-fry just until turning pink, about 2 minutes. Add bok choy and corn; stir-fry for 1 minute. Stir in fish sauce, then stock; cook, stirring occasionally, until vegetables are tender, 1 to 2 minutes. Meanwhile, in large pot of boiling water, cook noodles until tender, 5 to 6 minutes. Drain. In small bowl, whisk cornstarch with 2 tablespoons water; stir into vegetables. Return to boil; stir in basil. Serve, over noodles, with lime wedges to squeeze over top. SUBSTITUTIONS: You can substitute any green Asian vegetables or broccoli for the bok choy, linguine or rice for the rice-stick noodles, and replace the shrimp with bite-size pieces of chicken (cook until no longer pink inside).

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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