PF chang’s Firecracker Shrimp

Ingredients:

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

Directions:
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.
Servings:
4 servings

 

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