Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles - cooking recipe

Ingredients

2 garlic cloves
1 tablespoon soy sauce
1 teaspoon soy sauce
1 teaspoon oriental sesame oil
1 tablespoon oriental sesame oil
1/4 teaspoon dried red pepper flakes
12 ounces medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon peanut oil
4 scallions, thinly sliced on diagonal
2 small slice lemon zest
1 tablespoon chopped fresh ginger
8 ounces thin green beans, cut into 1-inch lengths
4 ounces fresh shiitake mushrooms, stems removed, sliced
1/2 cup slivered red bell pepper
6 ounces capellini or 6 ounces vermicelli, broken in half

Preparation

Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
Put large pot of water on to boil for noodles.
Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.