Whisk
Wide skillet or work
- 10 ounces bean thread noodles
- 2 tablespoons neutral cooking oil divided
- 1 yellow onion peeled and sliced into rounds
- 8 ounces mushrooms cremini or shiitake caps, sliced
- 3 cloves garlic peeled and minced
- 3 bell peppers trimmed, deseeded, and thinly sliced
- 1-2 jalapeño peppers depending on spice tolerance, deseeded and cut into rounds
- 1 pound peeled and deveined shrimp
- Salt and pepper to taste
For Serving:
- Sesame seeds
- Cilantro leaves optional
Cook the Vegetables:
In a wide skillet or wok, heat 1 tablespoon neutral cooking oil over medium heat until very hot. Add the sliced onion and sauté for 3-4 minutes until it begins to soften slightly.
Add the mushrooms and cook for 6-8 minutes until the mushrooms begin to turn deep golden brown.
Stir in the garlic and cook until fragrant, about 45 seconds.
Add the sliced bell peppers and the jalapeño rounds and cook, stirring often, for 10-12 minutes or until the peppers begin to soften and blister.
Using tongs, transfer the vegetables to a bowl.
Cook the Shrimp:
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the shrimp and cook without moving for 1 minute.
Pour in the sauce and scrape up any browned bits stuck to the bottom of the skillet. Bring the sauce to a boil and cook for 4 minutes until reduced and thickened and the shrimp are cooked through, but not overcooked.
Finish the Stir-Fry:
Add the cooked vegetables to the skillet and toss to combine. Finally, add the drained bean thread noodles to the skillet and toss to combine until the noodles soak up the sauce, about 1 minute more. Turn off the heat.
Calories: 514kcal | Carbohydrates: 73g | Protein: 27g | Fat: 12g | Sodium: 1542mg | Fiber: 3g | Sugar: 7g | Vitamin C: 125mg