How to make it

  • Mix chili garlic sauce, ginger, garlic and a bit of soy sauce in a small to medium sized lidded storage container until combined. Add shrimp and toss gently, until shrimp are coated well. Add soy sauce to cover. Cover and place in refrigerator to marinate for at least 4 hours. (overnight is better.)
  • Prepare all remaining ingredients and have them ready. (This is a stir fry… Very hot pan, sensitive cooking times… There will be no time to prep during cooking.)
  • Heat 4 quarts of water to a boil in a large soup pan or stock pot. Add Sai Fun Noodles and stir until they begin to separate. Boil gently for 5 to 7 minutes, or until noodles are done to your liking. place noodles in strainer and run under cold water until cool to the touch. Set aside.
  • Remove shrimp from marinade and strain, reserving marinade.
  • Mix cornstarch with marinade until smooth, place with other ingredients for easy access.
  • Heat a large heavy bottomed skillet or wok over high heat. Add vegetable oil and sesame oil. Allow to heat until just smoking. If using frozen peppers, add now and cook for 1 minute, stirring constantly. If peppers are defrosted or fresh, add peppers and onions ans cook, stirring constantly until vegetables are crisp-tender. (they should still have a bit of crunch to them.)
  • Add reserved marinade and bring to a boil, stirring constantly. If sauce appears too thick, add additional soy sauce until desired constancy is achieved. Add salt and pepper to taste.
  • Add shrimp, stirring frequently for approximately 45 seconds to 1 minute. Remove pan from heat.
  • Arrange noodles on plate, spoon 1/2 of shrimp mixture over each serving of noodles, serve immediately.

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