Description
Ingredients
Scale
For the Shrimp
- 1/2 lb. shrimp, peeled & deveined
- 1 Tbs. rice wine
- 1 tsp. Pear River Bridge Superior Light Soy Sauce
- 1/8 tsp. white pepper
For the Sauce
- 1 tsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
- 1 Tbs. Pear River Bridge Superior Light Soy Sauce
- 1 tsp. chili in oil (Lao Gan Ma), optional
- ¼ tsp. sugar
- 1 Tbs. rice wine
- 2 Tbs. water
For Stir Frying
- 2 Tbs. cooking oil, divided
- ½ Tbs. chopped ginger
- 1 Tbs. chopped garlic
- 1 red chili or ¼ of red bell pepper, seeded and julienne
- 3 oz. shiitake mushrooms, sliced
- 10 oz. chow fun noodles (fresh wide rice noodles), separate them individually
- 3 to 4 green onion, cut in halves lengthwise & cut into 2-inches long pieces
- 4 oz. bean sprouts
- 1 tsp. sesame oil & seeds for garnish
Instructions
- Combine all ingredients for shrimp, toss everything together and set aside.
- Combine all ingredients for sauce, whisk well until sugar has dissolved. Set aside.
- Heat a wok over hight heat; add 1 Tbs. cooking oil and add shrimp. Cook 1 to 2 minute each side or until ¾ way cooked. Remove from wok and set aside.
- In same wok, add remaining cooking oil; add ginger, garlic and red chili. Stir fry for 30 second to 1 minute or until you can smell the aroma. Add mushrooms and cook 1 minutes or until mushrooms are soften. Add more oil 1 tsp. at a time if needed.
- Add noodles and sauce we made earlier. Stir fry for 1 to 2 minutes or until noodles absorbed sauce evenly and soften. Now, add green onion, bean sprouts and shrimp, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
- Garnish with sesame oil and sesame seeds and serve immediately. Enjoy!
Notes
You can substitute shrimp to extra firm tofu, mushrooms or any other protein you prefer. 🙂
- Prep Time: 15 mins
- Cook Time: 10 mins