Pan-Seared Sichuan Shrimp with Mung Bean Noodles

INGREDIENTS

1 lb

Shrimp, medium

2 tbsp

Ginger, fresh

Scallions, large

3 tbsp

Chinese black vinegar or balsamic vinegar

1/3 cup

Soy sauce or tamari

6 oz

Mung bean noodles or vermicelli, dried

Salt and freshly ground white pepper

1 tsp

Sichuan peppercorns, ground

1 1/2 tsp

Chile oil

3 tbsp

Vegetable oil