Ingredients

1 Cup small fresh shrimp, heads and shells reserved

3 cups water

1/4 cup oil

2 dried Chinese sausages

1 small onion, chopped

3-4 garlic cloves, chopped

7 oz ground pork

2 cups sliced cabbage

1 medium carrot, sliced

3/4 cup sliced green beans

3/4 cup snow peas, tops and tails removed

2 chicken bouillon cubes

8 oz dried rice vermicelli, soaked in water 5 min then drained

2 tablespoons soy sauce

1 tablespoon hoisin sauce

4 small limes

Preparation

  1. Boil reserved shrimp heads and shells in water for 5 min, then mash and strain and discard solids. Set shrimp stock aside.
  2. Heat 2 tablespoons of oil in wok and saute sausage slices, remove from wok and set aside.
  3. Heat remaining oil in wok 1-2 min until fragrant and saute onions until transparent, 2-3 minutes. Add garlic and saute for 1 min. Saute ground pork until lightly brown. Add sliced cabbage, carrots, green beans, and snow peas and stir-fry until vegetables are almost tender, 1-2 minutes.
  4. Pour in reserved shrimp stock and add chicken bouillon cubes. Bring to a simmer over low heat. Add noodles to wok and stir-fry for 5 minutes. Add shrimp and reserved sausages. Stir in soy sauce and hoisin sauce. Simmer mixture until shrimp are fully cooked, 2-3 min. Slice each lime in half and serve with noodles. Prep: 20 min Cook: 2-25 min