Randy Johnston, CEC, CWPC, CSC, FMP - Chef Instructor
The International Culinary School
at the Art Institute of Washington
1820 North Fort Myer Drive
Arlington, Virginia 22209-1802
703-358-9550 ext 7715
1) Sauté garlic shallots and mushrooms with sesame oil but donít over brown.
2) Remove from heat and place on a half sheet pan or baking pan and cool.
3) Add all other ingredients and then toss with 2 oz. of Asian Vinaigrette.
The Asian Vinaigrette
1) 10 oz. Rice Wine Vinegar
2) 1/2 cup Dijon Mustard
3) 1 1/4 cup Soy Sauce
4) 2 cups Mirin Wine
5) 1/8 cup Chives
6) 1/4 cup Cilantro
7) 2 whole Scallions
8) 2 tbs. Crushed Red Pepper
9) 1/8 cup Chopped Garlic
10) 1/4 cup Fresh Ginger
11) 6 oz. Sesame oil
12) 8 oz. Vegetable oil
1) Combine all ingredients (except oils) and puree with blender.
2) Slowly add oils while blending to emulsify.
Cellophane Noodles with Shrimp
and Black Pepper
1) 8 #16/20 Shrimp - peeled and deveined
2) 2 Eggs
3) 1 tbs. Water
4) 1 1/2 tbs. Fish Sauce
5) ¾ tsp. cracked Black Pepper
6) 2 tbs. finely chopped Cilantro
7) 2 tbs. Canola or other neutral Oil
8) 1 Onion - julienne
9) 3 dried Wood Ear Mushrooms - reconstituted cut into strips
10) ¼ lb. Cellophane Noodles, soaked in hot water until pliable, drained and cut
in 10 inch lengths
1) In a bowl combine the fish sauce, pepper, cilantro, and egg. Measure and this
should equal about ¾ cup. Add water if needed.
2) In a large sauté pan or wok heat the oil over medium heat. Add onion and
sauté for 2 minutes until soft. Add shrimp and stir-fry for 2-3 minutes until
pink. Add the noodles and continue to stir for about 2 minutes until the
noodles begin to soften.
3) Give the egg mixture a stir and pour over the noodles. Quickly work the
mixture into the noodles to ensure even distribution of flavors, lowering the
heat if the noodles begin to clump. The noodles will begin to become translucent
and lightly golden.
4) Remove from heat and adjust with extra salt and pepper if necessary. Transfer
to a serving plate and serve immediately.
5) Note: You can substitute crab or other seafood if desired.
In the Studio Kitchen with Randy Johnston
(left) and Lindsey Gustin (right)