Ingredients

The following ingredients have 4 Servings
  • 1 pound Raw Shrimp (de-veined, peeled, tails off)
  • 5 tsp white sugar (divided)
  • 3 tbsp rice wine vinegar (divided)
  • 1/2 cup soy sauce (divided)
  • 2 tbsp Sriracha hot sauce (divided)
  • 2 tbsp fish sauce
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1 1/4 cup chicken broth
  • 2 tbsp cornstarch
  • 8 oz Chinese Egg Noodles (uncooked)
  • 1 tsp vegetable oil
  • 3 cloves garlic (minced)
  • 2 tsp chopped ginger
  • 3 green onions (cut into 1 inch pieces)
  • 1 red bell pepper (sliced)
  • 10 mushrooms (sliced)
  • 1 cup snow peas
  • 1/2 cup peanuts
  • 8 dried chile peppers (found in Mexican isle)

Instruction

  • In a large bowl combine 2 1/2 tsp of sugar, 1 1/2 tbsp of rice wine vinegar, 1/4 cup soy sauce, and 1 tbsp Sriracha Hot Sauce. Whisk till smooth. Add shrimp, cover and refrigerate for at least 30 minutes.
  • In another large bowl combine chicken broth, water, sesame oil, the remaining sugar, vinegar, and soy sauce, 2 tbsp fish sauce, and 1 tbsp Sriracha hot sauce.
  • Remove 1/2 cup of sauce to a small bowl and dissolve the 2 tbsp of cornstarch into the small bowl.
  • Slowly add the cornstarch mixture back to the large bowl.
  • Cook your noodles according to package directions. Drain and set aside.
  • In a large wok heat 1 tsp of vegetable oil over medium-high heat.
  • Cook the shrimp in small batches until they turn pink and start to curl in to themselves. Remove to a warm plate and set aside.
  • In the same wok toss in the garlic, ginger and onions. Stir-fry for about 30 seconds.
  • Add the remaining vegetables and cook for an addition 2-3 minutes or until crisp-tender.
  • Pour in the brown sauce and let simmer until the sauce starts to thicken.
  • Throw in the peanuts and chile peppers, and the drained egg noodles.
  • Add the cooked shrimp and toss to coat.
  • Top with some fresh cilantro if desired.