MUSHROOM & SHRIMP NOODLE BOWLS
salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari
- Cook noodles according to package directions. Drain.
- White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
- Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
- Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.
recipe from Rachel Ray Magazine April 2013
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