PF chang’s Firecracker Shrimp


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 onions (white part only)

1 tablespoon chili paste

firecracker sauce

2 tablespoons chili bean sauce or 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

Cook noodles until tender 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.
4 servings


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