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P. F. Chang's Firecracker Shrimp II


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  • 8 ounces medium shrimp peeled, 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 diced green onion, white part only
  • 1 tablespoon chili paste
  • 2 tablespoons chili bean sauce/paste
  • 1 cup chicken stock
  • 1/2 cup rice wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon freshly-ground white pepper
  • 2 tablespoons vegetable oil
  • 1 egg white


Servings 4


Step 1

Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand 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 to wok 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.

This recipe yields 4 servings.

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