Soak the mung bean noodles in warm water for 10 minutes or until the noodles are soft.
Place them on a large plate for steaming.
In a small bowl make the sauce by adding the salt, soy sauce, sugar, wine, mushroom seasoning, and scallions. Set aside.
Butterfly the shrimp and place them on top of the mung bean noodles.
Pour the sauce over the shrimp.
Steam for 8 minutes.
In a very hot wok, heat the oil and add the garlic.
Allow to the garlic to toast 15-20 seconds.
Then quickly pour the hot garlic and oil over the shrimp.
Make extra for leftover soup.
Ingredients
Directions
Soak the mung bean noodles in warm water for 10 minutes or until the noodles are soft.
Place them on a large plate for steaming.
In a small bowl make the sauce by adding the salt, soy sauce, sugar, wine, mushroom seasoning, and scallions. Set aside.
Butterfly the shrimp and place them on top of the mung bean noodles.
Pour the sauce over the shrimp.
Steam for 8 minutes.
In a very hot wok, heat the oil and add the garlic.
Allow to the garlic to toast 15-20 seconds.
Then quickly pour the hot garlic and oil over the shrimp.
Make extra for leftover soup.
