SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.