Autumn-Inspired Savory Stir-Fried Acorn Squash and Rice Noodles

Servings: 6 portions

INGREDIENTS

10g dried shrimp
10g dried shiitake mushrooms (about 7-8 pieces)
250g thin rice noodles
500g acorn squash, thinly sliced
125g French shallots (about 3 pieces), chopped
2 stalks of celery, thinly sliced
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce paste

INSTRUCTIONS
1. Soak the dried shrimp and dried shiitake mushrooms separately in bowls of water (about ½ cup each) for 10 minutes, or until softened. Reserve the mushroom soaking water.

2. Soak the rice noodles in a bowl of water for 3 minutes to soften, then drain. Steam the noodles over boiling water for 3 minutes. Set aside.

3. Chop the rehydrated shrimp and thinly slice the softened mushrooms. Finely chop the French shallots, and thinly slice the acorn squash and celery.

4. Heat a pan over medium heat and add 2 tablespoons of vegetable oil. Add the chopped French shallots and stir-fry for 2-3 minutes until fragrant and lightly golden.

5. Add the chopped dried shrimp and sliced shiitake mushrooms to the pan. Stir-fry for another 3 minutes, letting the dried shrimp release its flavor and the mushrooms absorb the aromatic shallots.

6. Add the sliced acorn squash to the pan, along with the soy sauce paste, white pepper, and salt. Stir-fry for 3 minutes until the squash begins to soften and absorb the flavors.

7. Pour in the reserved mushroom soaking water and let the squash cook for an additional 3-4 minutes or until tender.

8. Add the steamed rice noodles and sliced celery. Stir-fry until all ingredients are well combined and heated through.

Serve warm and enjoy your Autumn-Inspired Savory Stir-Fried Acorn Squash and Rice Noodles!