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Categories:
shrimp green peppers yellow onions egg noodles garlic red peppers green onion chili paste Firecracker sauce chili bean sauce chicken stock rice wine oyster sauce chili paste Shrimp Marinade cornstarch white pepper vegetable oil egg
Viewed: 108 - Published at: 4 years agoIngredients
- 8 ounces medium shrimp, peeled and deveined
- 3 tablespoons diced green peppers
- 3 tablespoons diced yellow onions
- 10 ounces cooked egg noodles
- 1 tablespoon minced garlic
- 3 tablespoons diced red peppers
- 1 tablespoon green onion (white part only)
- 1 tablespoon chili paste
- firecracker sauce
- 2 tablespoons chili bean sauce or 2 tablespoons chili paste
- 1 cup chicken stock
- 1/2 cup rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- shrimp marinade
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1 egg white
Method
- Cook noodles until al dente.
- Shock in generous amounts of ice water, turning with your hands to speed chilling.
- Drain very well.
- Coat lightly with sesame oil.
- Heat wok, add 1 teaspoon of oil.
- Place shrimp into medium hot oil;slightly undercook.
- Drain wok, wipe out excess oil.
- Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
- Mound noodles into a large shallow bowl;clean wok.
- Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
- Finish with sesame oil.
- Place shrimp and sauce over noodles.
- Garnish with cilantro sprigs.
