Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp-and-Basil Glass-Noodle Stir-Fry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 45 mins Total Time: 55 mins Servings: 4 Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh basil leaves become slightly wilted from the heat, adding wonderful aroma and bright flavor. Ingredients 5 ounces glass noodles 2 tablespoons reduced-sodium soy sauce 2 tablespoons Thai or Vietnamese fish sauce 2 tablespoons fresh lime juice ¼ cup safflower oil ½ cup thinly sliced shallots (from 3 medium) 3 tablespoons thinly sliced lemongrass (from 1 stalk) 4 teaspoons minced fresh ginger (from a peeled 1 ½-inch piece) 1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired) 10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups) Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined 8 ounces sugar snap peas, trimmed (about 4 cups) 3 large eggs, cracked into a bowl 1 bunch fresh basil, stems discarded, leaves sliced if large (½ cup packed) Directions Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water. Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate. Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate. Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate. Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve. Cook's Notes Glass noodles, sometimes labeled "cellophane" or "bean thread," are a versatile gluten-free option made from vegetable starch -- usually from mung beans, green peas, or potatoes. Rate it Print