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Where EAST meets the Northwest

NEW YEAR NOODLES. Noodles are a fun and approachable dish equally good for a busy weeknight or to celebrate the Lunar New Year. Pictured is a bowl of Shrimp and Shiitake Noodle Stir-Fry. (AP Photo/Matthew Mead)

From The Asian Reporter, V23, #03 (February 4, 2013), page 17.

Here’s to a happy Lunar New Year with noodles

By Alison Ladman

The Associated Press

These noodles are a fun and approachable dish equally good for a busy weeknight or to celebrate the Lunar New Year.

Asian markets are jammed with many different noodle varieties. We’ve opted for a thick noodle for this quick stir-fry dish, but you can use other varieties for a different texture. Just be sure to cook the noodles until just a few minutes shy of being done, as they will continue to cook while being stir-fried.

Alison Ladman is a recipe developer for The AP.

* * *

Shrimp and Shiitake Noodle Stir-Fry

Start to finish: 30 minutes

Servings: 4

2 tablespoons sesame oil

1 small sweet onion, sliced

7 ounces shiitake mushrooms, stems removed, thinly sliced

1 red bell pepper, cored and thinly sliced

9 1/2-ounce package thick Asian-style noodles, such as udon

1 pound small shrimp, cooked and peeled

2 tablespoons oyster sauce

3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame seeds

1/4 cup thinly sliced scallions

Cooking note: As with all stir-fries, which by definition are cooked fast and at a high heat, it’s best to prep all ingredients and have them near the stove before beginning to cook.

Bring a large saucepan of water to a boil.

While the water heats, in a large deep skillet or a wok over medium-high, heat the oil. Add the onion and sauté for four minutes, or until tender. Add the mushrooms and cook for six to seven minutes, or until browned and tender. Add the red pepper and cook for two minutes.

Just after adding the red pepper to the pan, add the noodles to the boiling water. Cook for two minutes, or until just al dente.

After two minutes, use tongs to pull the noodles out of the boiling water and add directly to the wok. Add the shrimp, oyster sauce, and soy sauce, then toss well. Cook until heated through and the noodles have finished cooking, about another three to four minutes. Toss with the sesame seeds and scallions.

Nutrition information per serving: 500 calories (110 calories from fat, 22 percent of total calories); 12 g fat (1.5 g saturated, 0 g trans fats); 170 mg cholesterol; 62 g carbohydrate; 6 g fiber; 6 g sugar; 36 g protein; 970 mg sodium.

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