Our classic shrimp mei fun recipe tosses seared shrimp with rice vermicelli, tender vegetables and mushrooms.

Ingredients

• 2 cups dried sliced shiitake mushrooms (about 2 ounces)
• 14 ounces thin rice noodles (vermicelli)
• 1 teaspoon sesame oil
• 3 tablespoons canola oil, divided
• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cups julienned carrot
• 1 cup julienned chinese celery or 2 cups julienned regular celery
• 3 cups shredded napa cabbage
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 4 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon shaoxing wine
• 6 green onions, chopped

Directions

1. Place mushrooms in a large bowl, cover with room temperature water. Soak until soft, about 30-40 minutes; drain.
2. Cook rice noodles according to package directions; drain. In a large bowl, toss noodles with sesame oil; set aside.
3. In a large nonstick skillet or wok, heat 1 tablespoon oil over medium heat. Cook shrimp until no longer pink, 2-3 minutes. Remove with a slotted spoon and keep warm.
4. In the same skillet, heat remaining 2 tablespoons oil over medium heat. Add carrots and celery; cook until just tender, 4-5 minutes. Add reserved mushrooms and cabbage; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
5. In a small bowl, whisk soy sauce, oyster sauce, garlic, ginger and wine. Add to pan; toss to coat. Fold in shrimp, rice noodles and green onions.