Shrimp & Pork with Cellophane Noodles

Cellophane noodles are glass noodles made from mung bean starch, and they absorb flavor like nothing else. In this wok dish, they soak up the reserved mushroom soaking liquid, soy sauce, and sherry, turning slippery and deeply savory with every bite.

The dried mushrooms need a 20-minute hot water soak before you start cooking. Save that soaking liquid. It’s concentrated umami that becomes the sauce for the entire dish. That cup of dark, fragrant broth is what ties the shrimp, pork, and noodles together.

Everything moves fast once the wok is hot. Onion first until translucent, then sliced pork until it loses its pink, then diced shrimp until just turning color. The sherry goes in and evaporates almost instantly, leaving behind a winey sweetness. Mushrooms, soy, pepper, the reserved liquid, and finally the noodles, all stirred in gently so nothing breaks apart.

Pro Tips

• Soak the cellophane noodles in hot water first, then cold water. The two-stage soak gives them the right chewy-tender texture
• Cut the noodles with scissors after draining. They’re long and unwieldy straight from the package
• Keep the wok screaming hot. Stir-frying at too low a temperature steams the ingredients instead of searing them
• Add each protein separately so the wok stays hot between additions

Variations

• Use shiitake mushrooms if dried black trumpet mushrooms aren’t available
• Add a teaspoon of sesame oil drizzled over the finished dish for a nutty aroma
• Toss in sliced Napa cabbage or bok choy with the mushrooms for added greens