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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
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