Shrimp And Pork W/ Cellophane Noodles

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Servings: 4 Difficulty: Advanced
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A savory stir-fry combining tender shrimp, lean pork, and silky cellophane noodles in a rich mushroom broth.
Shrimp and Pork W/ Cellophane Noodles recipe image
Shrimp and Pork W/ Cellophane Noodles recipe image
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Shrimp And Pork W/ Cellophane Noodles

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 48.2

Description

This comforting stir-fry brings together the sweetness of shrimp and the savory depth of lean pork with silky cellophane noodles. The dish is elevated by earthy dried black mushrooms, which add a profound umami flavor to the sauce. A touch of sherry and dark soy creates a glossy, aromatic finish that coats every bite. Perfect for a quick weeknight dinner, this meal offers a satisfying texture contrast between the chewy noodles and tender proteins. It is an excellent way to use fresh seafood and vegetables for a wholesome, international-inspired family feast.

Ingredients

Directions

  1. Wash, shell, and devein the shrimp. Pat dry with paper towels.
  2. Dice the lean pork into small, bite-sized pieces.
  3. Soak the dried black mushrooms in hot water for 20 minutes until softened.
  4. Drain the mushrooms, reserving 1 cup of the soaking liquid. Rinse the mushrooms, discard the stems, and slice the caps.
  5. Soak the cellophane noodles in hot water for 10 minutes, then transfer to cold water for 30 minutes to cool and firm up.
  6. Bring 8 cups of water to a boil. Add the soaked cellophane noodles and cook until the water returns to a boil.
  7. Drain the noodles, rinse briefly with cold water, and cut them into shorter lengths if desired. Set aside.
  8. Heat a wok over high heat and add the oil.
  9. Add the chopped onion and stir-fry until translucent.
  10. Add the diced pork and stir-fry until it loses its pink color, about 2-3 minutes.
  11. Add the shrimp to the wok and stir-fry until they turn pink.
  12. Pour in the sherry and stir quickly until the alcohol evaporates.
  13. Sprinkle with soy sauce and pepper.
  14. Add the sliced mushrooms and stir-fry for 2 minutes.
  15. Pour in the reserved mushroom soaking liquid and stir gently to combine.
  16. Add the prepared cellophane noodles to the wok. Toss gently to coat the noodles with the sauce and heat through.
  17. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 48.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 86.3mg29%
Sodium 177.6mg8%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, pork, cellophane noodles, glass noodles, stir fry, mushrooms, asian cuisine, seafood, quick dinner, umami, soy sauce, sherry, onion, wok, main course, healthy
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