Hot and Sour Shrimp Noodle Soup
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1 tbsp. peanut oil
small piece of ginger, finely chopped
35 oz vegetable stock
7 oz large rice noodles
1 tbsp. oyster sauce
1 tsp. dark soy sauce
2 tbsp. fish sauce
pinch of sugar
1 thick red hot chile pepper, deseeded and thinly sliced
2 small garlic cloves, minced
10 tiger shrimp, tails on
2 green onions, thinly sliced
1 lime, juiced small
handful of cilantro leaves
Add the oil to a large saucepan and add in the ginger over high heat. Fry for a few seconds and then pour in the vegetable stock. Bring to a boil, then reduce and simmer for 10 minutes.
While the stock heats up, cook the rice noodles according to direction. For large noodles, boil for 6 minutes and then drain. Keep warm.
Add the oyster sauce, soy sauce, fish sauce, hot chile and garlic to the stock and reduce heat, simmering for 5 minutes. Add in the shrimp and continue simmering for a further 5 minutes, until the shrimp is cooked.
Add the lime juice, sugar and green onions and cilantro to the saucepan. Season to taste.
Run the noodles under hot water to prevent sticking and divide among two bowls. Remove the shrimp and set aside. Pour the stock over top and arrange the shrimp on top. Add a bit of fresh cilantro on top to garnish.