This recipe was featured in the annual “Taste of the Valley” event in Salinas, California.
8 ounces rice noodles (cover in boiling water and let stand covered for 45 minutes. Drain noodles and set aside).
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon ginger, fresh and finely grated
1/2 bunch of green onions, shredded
1 tablespoon black bean chile paste, (found in most Asian markets)
2 teaspoons mirin
12 domestic white shrimp, peeled
2 garlic cloves, peeled and chopped
1 teaspoon paprika, smoked
2 tablespoons olive oil
4 artichoke hearts, cooked
1 celery stalk
1/2 bunch of green onions
1 carrot, peeled and cut julienne style
1/2 bunch of cilantro
Combine all ingredients and then toss with the noodles prior to serving.
Heat the oil in medium sauté pan. Add the shrimp, garlic and paprika to the pan and sauté until shrimp begin to turn pink.
Add the remainder of the ingredients except the cilantro and sauté over high heat for about a minute. Finish with the cilantro and serve over the noodles.
SOURCE: Recipe courtesy of Chef Tony Baker, Montrio Bistro, Monterey CA