1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins.

6 oz. angel hair; 1 tsp. olive oil; 1 bunch scallions, cut on the diagonal into 1" pieces; 1 sweet red pepper, cut into short strips; 1 cup snow peas; 2 tsp. minced garlic; 1 1/2 tsp. grated fresh ...

In a wok or large skillet, heat the oil over medium-high heat. Add the garlic and stir-fry just until fragrant, about 15 seconds. Add the shrimp and pork and stir briefly to break up the meat.

Here’s how I make Singapore noodles: Soak 14 oz. rice vermicelli for about 8–10 minutes in hot water from the tap ...

Add the shrimp, scallions, carrots, bell pepper, and bok choy and sauté for 2 to 3 minutes, or until the vegetables soften and the colors are vivid. Add the noodles and stir to combine. Add the ...

This recipe incorporates two of the five ingredients we have identified as must-haves for the millennials’ pantry: frozen, peeled and deveined shrimp and rice stick noodles, which require only a ...

This recipe incorporates two of the five ingredients we have identified as must-haves for the millennials’ pantry: frozen, peeled and deveined shrimp and rice stick noodles, which require only a ...

Pour in the sauce, stir to coat, then add noodles and toss again. Sauté, tossing to evenly distribute sauce and shellfish, until flavors meld and noodles heat through, about 2 minutes more ...

Step 2. Meanwhile, start to prep your other ingredients. Peel ginger with a vegetable peeler or spoon and slice as thinly as possible. Slice 1 jalapeño into thin rings and discard stem. Trim root ...

Place the noodles in a bowl and cover with hot tap water. Let them soak until they are pliable and opaque, about 15 to 20 minutes. Drain and use kitchen scissors to cut them into 3- to 4-inch lengths.