|Walnut-sized piece of fresh ginger|
|5||Scallions; up to 7|
|1 teaspoon||Red chili paste; more to taste|
|3 tablespoons||Soy sauce; more to taste|
|¾ pounds||Cooked peeled baby shrimp|
|1 teaspoon||Dark sesame oil; more to taste|
Bring a medium pan of salted water to a boil, allowing 5 to 10 minutes for this before you begin the recipe. Peel the garlic and cut the ginger in chunks without peeling it. Cut the green part of the scallions in diagonal slices and set aside. Chop the garlic, ginger and white part of the scallions in a food processor. Stir together the chili paste and the soy sauce. When the water is boiling, add the noodles and simmer 1 to 2 minutes until tender but still chewy. Meanwhile, pour the oil around the sides of the wok and heat 10 seconds. Add the garlic, ginger, and scallion mixture with the shrimp and stir fry about ¾ to 1 minute until fragrant. Add the drained noodles, tossing and stirring until they are very hot.
Lastly add the soy sauce and chili paste and stir fry 20 to 30 seconds to blend the flavors. Sprinkle with sesame oil, and mix in the scallion greens. Serve at once.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9263 - ANN WILLAN Converted by MM_Buster v2.0l.
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