Low-Fat Stir-Fried Thin Rice Noodles With Shrimp

1/2 pound thin rice stick noodles (rice vermicelli)
1/2 pound medium shrimp, peeled and deveined (see note)
1 tablespoon vodka
3 tablespoons olive oil
4 shallots, chopped
1 teaspoon peeled, finely chopped or grated ginger
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 pound shredded napa or green cabbage
2 green onions, finely chopped
1 tablespoon soy sauce
1 cup chicken broth
1 teaspoon coarse or kosher salt
Freshly ground black pepper
1/4 cup chopped fresh basil or cilantro leaves or other fresh herb

Cover rice stick noodles with cold water and soak for 15 to 20 minutes, until softened. Do not soak any longer, as they will become too soft and the texture will be ruined. Drain well. Cut noodles in half; set aside. Dry the shrimp with paper towels and cut into small pieces. Marinate them in the vodka while you prepare the rest of the ingredients. Heat oil over high heat in a heavy skillet. Add shallots and ginger and cook 2 minutes, or until shallots are lightly browned. Add shrimp and mushrooms and cook, stirring, until shrimp turn pink and mushrooms are soft. Add the cabbage, green onions, rice noodles, soy sauce, broth and salt. Cook until liquid is completely absorbed, about 5 minutes. Season with pepper to taste. Mix in fresh herbs and serve.

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