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Recipes - Noodles


  • 250 grams Broad Noodles
  • 1 ½ pounds medium shrimp,peeled, scored down the back, deveined, and rinsed
Seasoning sauce:

Ginger Marinade Mix together

  • 3 ½ tablespoons safflower or corn oil 
  • 1 medium red onion,thinly sliced
  • 2½ tablespoons minced garlic
  • 1 teaspoon hot chile paste
  • 1½ cups sliced canned water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry
  • ½ pound snow peas, ends snapped and strings removed

Hot and Sour Sauce Mix together

  • 1½ cups Chinese Chicken Broth or water
  • 5½ talespoons soy sauce
  • 2 tablespoons Chinese rice wine or sake
  • 2 tablespoons sugar
  • 2 tablespoons Chinese black vinegar or Worchestershire sauce
  • 1 tablespoons toasted sesame oil
  • 1 tablespoon cornstarch

Cooking Suggestion:

1. In a bowl, combine the shrimp with the ginger marinade, tossing lightly to coat.
2. Heat a wok or a heavy skillet over high heat.  Add 2 tablespoons of the oil and heat until very hot but not smoking.  Add the shrimp and toss lightly for about 1½ minutes until they turn pink.  Remove with a handled strainer or a slotted spoon and drain in a colander.  Wipe out the wok.
3. Reheat the wok over medium-high heat.  Add the remaining 1½ tablespoons of oil and heat until hot, about 20 seconds. Add the onion, garlic, and chile paste and stir-fry until the onion is slightly softed, 1½ to 2 minutes.  Add the water chestnuts and snow peas, turn up the heat to high, and toss until heated through.  Add the hot and sour sauce and cook, stirring constantly to prevent lumps, until tickened, 2 to 3 minutes.  Add the shrimps and noodles and mix gently.  Transfer to a platter and serve immediately.