Shrimp, Wild Mushrooms and Rice Noodles for French Fridays

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!

Shrimp, Wild Mushrooms and Rice Noodles for French Fridays

Yield: 2 servings

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


  1. 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.
  2. After preparing the noodles according to the package, drain and toss with the sesame oil, set aside.
  3. In a small bowl mix together the five-spice powder, sugar, red pepper and fresh grated ginger.
  4. Add the grape seed oil to a medium hot wok or large skillet.
  5. When the oil is hot add the smashed garlic clove and the ginger slice, cook until both are lightly browned and remove.
  6. Toss in the chopped onion and fry until it's translucent, then add the mushrooms cooking for a short 30 seconds.
  7. Turn up the heat and stir in the shrimp-followed by the spice mixture, season with salt and pepper.
  8. Cook and stir mixture until the shrimp turn pink and are fully cooked.
  9. Gently stir in the cooked rice noodles.
  10. Divide into bowls, sprinkling with torn cilantro leaves, lightly crushed peanuts and sliced scallions.
  11. Serve immediately-with chopsticks or forks.

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  1. I love shrimp with noodles, great flavors in this dish!

  2. It sounds like a nice mixture of flavors. And much better without the tomato puree, I think!

  3. Yes, the original was a woa heck no indeed.

    Your version is beautifully done and one that I would like in a heartbeat.

  4. It sounds like you rescued this recipe! Your version looks so much better than ours!
    Have a wonderful weekend.

  5. I couldn’t find the will for this one so I drank my sorrows instead. I think the puree would have pushed me over the edge. :)

  6. Your dish looks so stylish Patty – love how you served it. The scallions and peanuts would be a tasty addition.

  7. OK…great cooking! And you did well to add extras in the flavor department and to leave out the tomato. Looks like what I would like for dinner. And…I saw your lemon bars post…I just had a friend phone me this afternoon and ask if I would make her a big batch…Yours look so beautiful and yummy. Your recipe looks great…I think she’ll get to try yours. Thanks!

  8. A very delightful rice noodle recipe. Love the flavours!

  9. Note to self: check out the FFwD site before making dish. Yours looks wonderful!

  10. Beautiful dish – exactly the way I think this should have been! It was a nice, quick and light dinner, which was a good change from the heavy winter stuff I’ve been doing lately. Maybe a bit on the odd side, but not too bad!

  11. So glad you got the word about the tomatoes… Yeah, Dorie is way off on rice noodles, you don’t soak them and you don’t break them into pieces… I guess she isn’t that versed in Chinese cooking.

  12. I can eat this kind of dish several times a week and be happy. Your tweaks to the original recipe sound like they improved it, too. I’m really liking the cilantro, peanut and scallion additions. Okay, now I’m ready for lunch. :)

  13. Your version sounds wonderful! Tomato puree in a stir fry sounds a little strange to me too

  14. Your dish looks lovely, as always. I prepared the noodles separately and topped them with the shrimp stir fry. I thought it was really tasty and I did some tweaking, too, only using 1/4 cup of tomato puree.

  15. I haven’t cooked with shrimp in so long! This needs to change. And, looks super yummy!

  16. I’m glad this one worked out for you, Patty. It was a flop for me. I love your presentation, especially the beautiful napkin.

  17. What a beautiful dish, Patty! I love shrimp and really eat it often so I’m always looking for new ways to enjoy it. I’ve never worked with those thin rice noodles before because they always seemed so fragile. I think it’s about time to give them a try! Gorgeous photography as always! : )

  18. love your styling! it looks fantastic :)

  19. So pretty and delicious looking Patty! Almost anything with Asian flavor hits the spot at our house!

  20. I want to try your version, Patty, with the noodles and shrimp I still have. The photos are gorgeous and your dish looks so colorful and healthy!

  21. Patty – this is a divine dish! Any Asian flavored dish is a winner in my book and I love a dried mushroom – they pack so much flavor! Hope you have a fantastic weekend!!!!!

  22. Gorgeous! I think the essence of a good stirfry is marrying a balance of flavours. It sounds like the tomato just buries all that. Your version sounds lovely.

  23. What a beautiful dish with such wonderful flavors. I love wild musrhooms, and Ryan is almost obsessed with rice noodles (he’d have them at every meal if he could!) Thank you for sharing another delicious recipe and beautiful post. I hope you have a lovely Sunday full of relaxation and good food!

  24. Your dish looks beautiful and your adaptation would have been much better than the original!

  25. Good all to leave out the puree111 I like your version much better!!

  26. Looks delish Patty! The shrimp was a great call on this recipe :)


  1. [...] I eliminated it and didn’t really have to tweak the rest of the flavours at all. Next time, I might squeeze some lime juice over the stirfry just before serving, but I was quite happy with tonight’s results. I did play with the recipe in other ways – substituting a mix of fresh wild mushrooms for the dried tree ear mushrooms and brown rice vermicelli for the cellophane noodles, but the seasonings in the original recipe were quite well-balanced, so I stuck with them. The five-spice powder was especially good with the shrimp and sesame-soaked noodles. If you’d like to see a delicious-sounding adaptation of this dish, here’s Patty’s version. [...]

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