Ingredients
6 oz. dried mung bean noodles or vermicelli
1 lb. medium shrimp
salt
freshly ground white pepper
1 tsp. ground Sichuan peppercorns
3 tbsp. vegetable oil
4 large scallions
2 tbsp. finely grated fresh ginger
c. soy sauce or tamari
3 tbsp. Chinese black vinegar or balsamic vinegar
1 1/2 tsp. Chile oil
Preparation
Step 1Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.Step 2Season the shrimp with salt, white pepper, and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.Step 3Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil, and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.
