experimenting again

[eve11]

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...

Comments

[lem0nb0mbs.livejournal.com]

I found wasabe in packets over at Giant Eagle (J'nt Iggle) by the sushi bar. I have some if you want some -- a little goes a long way. Love your shortcut, though.

I have no idea about stickiness. I've not cooked with rice noodles, yet!

[saintrandall.livejournal.com]

Is it stickiness due to sauce getting gummy on the wok? Try frying up the main stuff with the sauce first, and in case of sauce stickiness on the bottom of the pan, add some rice wine to deglaze. Then chuck in the noodles.

Of course, it could be something completely different.