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Pan-Seared Sichuan Shrimp with Mung Bean Noodles
Ingredients
  • 6 ounces dried mung bean noodles or vermicelli
  • 1 pound medium shrimp, shelled and deveined
  • Salt and freshly ground white pepper
  • 1 teaspoon ground Sichuan peppercorns
  • 3 tablespoons vegetable oil
  • 4 large scallions, thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • ⅓ cup soy sauce or tamari
  • 3 tablespoons Chinese black vinegar or balsamic vinegar
  • 1 ½ teaspoons chile oil
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