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Shrimp & Pork W/ Cellophane Noodles

Shrimp & Pork W/ Cellophane Noodles recipe image
This comforting stir-fry combines the sweetness of shrimp and the savory depth of lean pork with delicate cellophane noodles. The dish is elevated by earthy dried black mushrooms, which impart a rich umami flavor to the sauce. Sherry and dark soy sauce provide a glossy, aromatic finish that coats every strand of noodle. It is a quick and satisfying meal that brings restaurant-quality Asian flavors to your home kitchen. Perfect for weeknight dinners, this recipe comes together in under 40 minutes, offering a balanced mix of textures and flavors that the whole family will enjoy. Serve hot with steamed rice for a complete, hearty experience.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 48.2
Description
This comforting stir-fry combines the sweetness of shrimp and the savory depth of lean pork with delicate cellophane noodles. The dish is elevated by earthy dried black mushrooms, which impart a rich umami flavor to the sauce. Sherry and dark soy sauce provide a glossy, aromatic finish that coats every strand of noodle. It is a quick and satisfying meal that brings restaurant-quality Asian flavors to your home kitchen. Perfect for weeknight dinners, this recipe comes together in under 40 minutes, offering a balanced mix of textures and flavors that the whole family will enjoy. Serve hot with steamed rice for a complete, hearty experience.
Ingredients
  • 1/2 pound Shrimp, medium, (24-30/lb)
  • 1/4 pound Pork, lean
  • 1 whole Onion
  • 1 tablespoon Sherry
  • 1 tablespoon Dark soy sauce
  • 1 dash Pepper
  • 2 tablespoons Oil
  • 6 whole Dried black mushrooms
  • 6 ounces Cellophane noodles
  • 8 cups Boiling water
Directions
  1. 1
    Wash, shell, and devein the shrimp. Pat dry with paper towels.
  2. 2
    Dice the lean pork into small, bite-sized pieces.
  3. 3
    Slice the onion.
  4. 4
    Place dried black mushrooms in a bowl and cover with hot water. Soak for 20 minutes.
  5. 5
    Drain the mushrooms, reserving 1 cup of the soaking liquid. Discard the stems and slice the mushroom caps.
  6. 6
    Place cellophane noodles in a bowl and soak in hot water for 10 minutes, then transfer to cold water for 30 minutes.
  7. 7
    Bring 8 cups of water to a boil in a large pot. Add the soaked cellophane noodles.
  8. 8
    Return the water to a boil, then drain the noodles and rinse with cold water. Cut the noodles into shorter lengths if desired.
  9. 9
    Heat a wok over high heat and add the oil.
  10. 10
    Add the sliced onion and stir-fry until translucent.
  11. 11
    Add the diced pork and stir-fry for 2-3 minutes until it loses its pink color.
  12. 12
    Add the shrimp and stir-fry until they turn pinkish.
  13. 13
    Add the sherry and stir quickly until the liquid evaporates.
  14. 14
    Sprinkle with dark soy sauce and pepper.
  15. 15
    Add the sliced mushrooms and stir-fry for 2 minutes.
  16. 16
    Pour in the reserved mushroom soaking liquid and stir gently.
  17. 17
    Add the prepared noodles and toss gently to combine with the sauce and ingredients. 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.

Note

The soaking liquid from the dried mushrooms adds a deep, savory flavor to the dish. If you prefer a clearer sauce, you can strain the liquid through a fine-mesh sieve or cheesecloth to remove any sediment before adding it to the wok.

Cellophane noodles, also known as glass noodles or bean thread noodles, cook very quickly. Be careful not to overcook them, as they can become mushy. Soaking them in cold water after boiling helps stop the cooking process and improves their texture.

For a quicker prep, you can use fresh shiitake mushrooms instead of dried, but you will lose the concentrated umami flavor from the soaking liquid. If using fresh mushrooms, simply slice and add them to the stir-fry without soaking.

Ensure your wok or skillet is very hot before adding ingredients to achieve a good sear on the pork and shrimp, preventing them from steaming in their own juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to prevent the noodles from drying out.

Keywords: shrimp, pork, cellophane noodles, glass noodles, stir fry, asian cuisine, dried mushrooms, black mushrooms, sherry, dark soy sauce, quick dinner, weeknight meal, seafood stir fry, lean pork, umami, noodle dish, easy recipe, family dinner
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