Recipe - Vietnamese Shrimp With Vermicelli

1 One half pound Medium shrimp
2 teaspoon Fresh ginger root; minced
1 One half teaspoon Fish sauce
One fourth pound Thin rice stick noodles
1 One half tablespoon Corn oil
4 cup Bean sprouts; rinsed and
drained
1 cup Garlic chives OR scallion
greens; 1/4"lengths
1/3 cup Dryroasted peanuts;
coarsely chopped
One fourth cup Cilantro; coarsely chopped
Vietnamese Dressing; see
recipe

Peel, score down the back, devein, rinse and pat dry the shrimp.

Soften rice noodles in hot water, cook until just tender, rinse in cold
water, and drain.

In a bowl, toss the shrimp with the ginger and fish sauce.

Arrange the noodles on a deep serving platter.

Heat a wok or a heavy skillet over high heat. Add 1 T. of the oil and heat
until hot, about 30 seconds. Add the bean sprouts and scallions and toss
lightly for about 15 seconds. Spoon over the rice noodles.

Reheat the wok, add the remaining 1 One half T. oil, and heat until very hot.
Add the shrimp and cook, tossing lightly, until they turn pink, 2 to 3
minutes. Remove with a handled strainer and drain briefly, then arrange
over the vegetables. Sprinkle with chopped peanuts and cilantro. Spoon the
Vietnamese Dressing over the top and serve.

Makes 6