eve11 | experimenting again (Reply)

So we got some home-grown ramps (wild leeks) from one of D's co-workers the other day. They are kind of like green onions, except the top of them is a wide green leaf. Pretty cool, actually. I wanted to do some kind of spicy, bright noodle-y thing, since I had these ramps and some leftover shrimp (I think I had about 12 regular-sized shrimp). All measurement is approximate

12-15 cooked shrimp, peeled and cut in half
5 ramps, both bottoms and greens, bottoms minced, greens sliced. (The ramps I had were very small on the bottom and looked like green onions; if yours are larger you can probably use less. If substituting green onions, also add 2 minced garlic cloves)
3/4c green pepper, sliced in thin strips
1/3c frozen green peas, thawed

3 tbsp rice wine vinegar
2 tbsp soy sauce
3 tbsp lemon juice
1/4 tsp ground ginger
1 tbsp oil
1 tbsp (?) wasabe -- less if it's a powder: I'm thinking of the stuff you get at sushi restaurants
8oz vermicelli rice noodles, soaked in hot water for about 5 minutes and drained

Heat oil in skillet, then saute shrimp, peppers and ramps for about 3 minutes until ramp greens wilt. Add sauce and saute for another minute or so, then toss the noodles with the shrimp stuff to coat, and serve.

So really what I did -- I didn't have peas or wasabe, but I did have dried wasabe peas. So I boiled about 1/3c of them in a pot until the water started turning green and then strained the peas out and threw them away and used the water to soak the rice noodles. I don't know how much of the flavor came through but the end result was still not too bad. If I can get my hands on wasabe (either powder or whatever is what they have in sushi places), I would just add it to the sauce above, to taste. Also, for the sauce, I just kinda squirted stuff into a measuring cup so I didn't measure very well. I ended up with around 1/4c (?) of sauce -- that could probably be bolstered to make a little bit more.

One last thing, though, when I tossed my rice noodles in the wok, they got kind of sticky. Anyone know how to not get them sticky? Do I need more oil? Like I said, experimenting...