A package of dried wild mushrooms and a box of thin rice noodles came to the rescue last night as my local market didn’t carry several of the ingredients in this week’s assigned French Fridays with Dorie recipe and I didn’t want to drive over to the Asian market in the next town. Hey-at least they had the shrimp!
I did a little research on this recipe which consisted of checking out the P & Q section at the French Fridays with Dorie site and I would say that at the time I checked about 99.99% of the recipe makers said whoa-heck no to the tomato puree called for in the original recipe, meaning those who tried it-did not like it! I thought it sounded strange but I was sort of on remote control with this Asian style recipe as I made my grocery list. As it turned out, I was happy with my adapted shrimp, dried wild mushroom and rice noodle dish and ended up using all the listed spices plus a few more from my pantry.
My noodles broke into small vermicelli like pieces as soon as they hit the shrimp mixture so I wasn’t sure exactly what Dorie meant about cutting them up in small pieces? I like the noodles that I found, they were easy to prepare and went great with the dish. I added lots of fresh ginger, both for flavoring my frying oil along with a smashed clove of garlic and finely grated into the suggested spice mixture. I like a flavorful healthy meal in a bowl like this for dinner. The recipe was easy to cut in half for two people which is always great for our small family. I sprinkled in lots of fresh cilantro, sliced scallions and slightly crushed roasted peanuts which I think really make this dish. So, thanks Dorie and Helene-the recipe was a winner and I took your advice of serving this with a fork or chopsticks!
Adapted from Around My French Table by Dorie Greenspan.
- 1/2 ounce wild mix dried mushrooms
- 2 ounces thin rice noodles, cooked following package instructions
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper spice
- 1/4 teaspoon grated fresh ginger
- 1 tablespoon grape seed oil
- 1/2 small onion, chopped in small pieces
- 1 garlic clove
- 1 thick slice fresh ginger
- 1/2 pound large shrimp, peeled and deveined
- Sea salt and freshly ground pepper to taste
- 2 tablespoons torn cilantro leaves
- 2 tablespoons roasted peanuts, lightly crushed
- 2 scallions, finely sliced
- Boil 2 cups of water, pour into a glass Pyrex measuring cup and add the dried wild mushrooms, let sit for at least 10 minutes and drain, set aside.
- After preparing the noodles according to the package, drain and toss with the sesame oil, set aside.
- In a small bowl mix together the five-spice powder, sugar, red pepper and fresh grated ginger.
- Add the grape seed oil to a medium hot wok or large skillet.
- When the oil is hot add the smashed garlic clove and the ginger slice, cook until both are lightly browned and remove.
- Toss in the chopped onion and fry until it's translucent, then add the mushrooms cooking for a short 30 seconds.
- Turn up the heat and stir in the shrimp-followed by the spice mixture, season with salt and pepper.
- Cook and stir mixture until the shrimp turn pink and are fully cooked.
- Gently stir in the cooked rice noodles.
- Divide into bowls, sprinkling with torn cilantro leaves, lightly crushed peanuts and sliced scallions.
- Serve immediately-with chopsticks or forks.