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Persimmon Noodles

Rice, Noodles, and Other Grain Foods

Persimmon Noodles
1/4 cup vegetable oil
2 persimmons, shredded
2 carrots, shredded
½ pound fresh shrimp. Shells and veins discarded, cut in half the long way, then each in four
½ cup snow peas, strings and ends discarded, each cut in six pieces
1 Tablespoon lemon juice
½ cup fried shallots, sliced
½ pound wheat noodles, cooked and drained
3 sprigs fresh coriander coarsely chopped

1. Heat a wok or fry pan, add the oil, then stir-fry the persimmons and carrots for one minute.
2. Add the shrimp and snow peas, and stir-fry one minute more, then add lemon juice and stir well.
3. Next add the shallots and the cooked drained noodles and stir, then half the coriander pieces.
4. Put into a pre-heated bowl, add the rest of coriander on top, and serve.

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