P. F. Chang's China Bistro Firecracker Shrimp

By Stina

Ingredients

• 8 ounces medium shrimp, peeled and deveined
• 3 tablespoons diced green pepper
• 3 tablespoons diced yellow onion
• 10 ounces cooked egg noodles
• 1 tablespoon minced garlic
• 3 tablespoons diced red pepper
• 1 tablespoon green onion (white part only)
• 1 tablespoon chili paste
• Firecracker Sauce
• 2 tablespoons chili bean sauce/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

Details

Adapted from razzledazzlerecipes.com

Preparation

Step 1

Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet 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