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Ingredientes
- 8 ounce medium shrimp peeled, deveined
- 3 Tbsp. diced green pepper
- 3 Tbsp. diced yellow onion
- 10 ounce cooked egg noodles
- 1 Tbsp. chopped garlic
- 3 Tbsp. diced red pepper
- 1 Tbsp. diced green onion, white part only
- 1 Tbsp. chili paste
- 2 Tbsp. chili bean sauce/paste
- 1 c. chicken stock
- 1/2 c. rice wine
- 2 Tbsp. oyster sauce
- 1 Tbsp. chili paste
- 1/2 tsp cornstarch
- 1/4 tsp freshly-grnd white pepper
- 2 Tbsp. vegetable oil
- 1 x egg white
Direcciones
- Cook noodles till 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 in 1 tsp. of oil. Place shrimp into medium warm oil. Slightly undercook. Drain wok, wipe out excess oil.
- Add in 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 in onions and bell peppers, add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 456 | |
| Calories from Fat 97 | 21% |
| Total Fat 11.09g | 14% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.22g | |
| Cholesterol 146mg | 49% |
| Sodium 505mg | 21% |
| Potassium 462mg | 13% |
| Total Carbs 57.43g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.94g | 2% |
| Protein 23.08g | 37% |
