Shrimp Noodles (Print Version)

Plump shrimp, springy noodles, and a bunch of colorful veggies come together in a punchy sauce for a meal that's sure to hit the spot.

# Ingredients:

→ Sauce

01 - 1 small pinch red pepper flakes, toss in if you want some heat
02 - 2.5 ml ground ginger
03 - 1.25 ml sesame oil
04 - 5 ml sriracha or your favorite hot sauce
05 - 4 garlic cloves, chopped fine
06 - 30 g cornstarch
07 - 15 ml hoisin sauce
08 - 15 ml honey
09 - 60 ml soy sauce
10 - 360 ml chicken stock

→ Stir Fry

11 - 180-225 g lo mein noodles or just use spaghetti if that's all you've got
12 - 120 g bean sprouts, give them a good rinse
13 - 70 g shredded green cabbage
14 - 2 celery stalks, chopped up
15 - 60 g carrots, sliced into thin strips
16 - 1 red bell pepper, cut into strips
17 - 1 small white onion, chunked (yellow onion is fine too)
18 - 120 ml dry white wine like Chardonnay or Pinot Grigio, swap for 60 ml Shaoxing wine or chicken stock
19 - 15-30 ml peanut oil, or just go for olive oil
20 - 450 g big raw shrimp (26-30 count per 450 g), peeled and cleaned up

→ To Garnish

21 - 25 g green onions, sliced nice and thin

# Steps:

01 - Take a big measuring jug and stir up your chicken stock, soy sauce, honey, hoisin, cornstarch, chopped garlic, sriracha, sesame oil, ginger, and a small pinch of chili flakes. Keep the mixture at room temp so your cornstarch doesn't thicken up early. Put this mix to the side for now.
02 - If your shrimp are frozen, get them fully thawed and blot off all the extra moisture. Pull off shells, tails, and take out the veins as you see fit. If you're into it, cook them with the shells on to keep them juicy, peel after cooking and let cool just a bit before tossing with everything else.
03 - Crank up a big skillet with peanut oil over medium-high. Drop in your shrimp and cook about 1 minute and 20 seconds each side. Move shrimp to a clean plate right away so they don't end up rubbery.
04 - Kill the heat for a sec and pour in your wine. Bring it back to medium, scraping up all those bits stuck at the bottom with your spatula. Let the wine bubble up and shrink down by half—should take about 4 minutes.
05 - Boil your noodles, but pull them out a minute before the package says they're al dente. Drain quick, then give them a little oil if you don't want them sticking together.
06 - With the wine still going in the pan, crank the heat to medium-high. Toss in onions, peppers, carrots, celery, and cabbage. Stir it all around for about 4 or 5 minutes until just softened up.
07 - Give your sauce one last whisk so the starch isn't sitting at the bottom. Pour it in with the veggies. Let it boil and stir it around so it thickens. Lower the heat once it gets nice and glossy.
08 - Gently mix the bean sprouts into the hot skillet. Stir just enough to blend them through.
09 - Start tossing in your cooked noodles little by little. Mix gently so they get coated in all that saucy, veggie goodness. Use as much or as little as you want for the perfect balance. Let it sit for a minute so flavors settle in.
10 - Drop the shrimp back into the skillet. Warm them up for another minute or two. Scoop everything onto plates and top off with green onions for the finishing touch.

# Notes:

01 - Go for big shrimp—don't let them cook too long or they'll go tough.
02 - Fresh bean sprouts give crunch, but always rinse them first.
03 - Trying to cut salt? Pick up reduced-sodium soy sauce and chicken stock.
04 - Keep leftovers in an airtight box—good for 3 days in the fridge or freeze up to 3 months.
05 - No lo mein? Use spaghetti. Just watch the boiling time.
06 - Want to change things up? Throw in mushrooms, broccoli, snow peas, chestnuts, green beans, or edamame.

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