Some frozen Asian mix vegetables and raw frozen shrimp were thawed in lukewarm water for 5 minutes, then tossed into a screaming-hot oiled wok with a little Chinese cooking wine, some ginger jelly, and dried garlic powder. Cooked until the shrimp turned pink, then in went the Thai rice noodles, which were soaking in warm tap water for 8 minutes. The cooking liquid cooks off the thin noodles in about two minutes. Nommm nomm nommm 🙂