Ingredients
- 200 g fresh egg noodles or dried egg noodles ( , around 1/2 pound)
- 2 cup sof fresh shrimp ( , or 1 cup of frozen prawn)
- 2 tablespoon speanuts oil
- 1 green pepper slice d
- 3 gloves garlic ( , minced)
- 1 inch root ginger slice d
- 1 scallion slice d
- 1 tablespoon roasted peanuts
- 3 ~5 dried chili peppers
- 2 dash es black pepper powder
- 1 tablespoon chopped spring onions
- 1 tablespoon light soy sauce
- 2 teaspoon sdark soy sauce
- 2 teaspoon ssugar
- 1 teaspoon cornstarch
- 2 teaspoon sblack vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock or water
Instructions
- Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
- Prepare a small bowl; add all the ingredients for stir fry sauce. Set aside.
- Heat up 1 tablespoon of cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
- Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir fry around 1/2 minute until aroma and then add dried chili pepper to continue cooking for 3 minutes.
- Add green peppers slice to cook until soft. Return shrimps in and pour in the stir fry sauce. Mix well.
- Add roasted peanuts in. Mix well and set aside.
- Cook the egg noodles in boiling water around 5 minutes. Then transfer out and drain.
- Heat up 1 tablespoon cooking oil in wok. Add cooked egg noodles as well as the cooked kung pao shrimp in. Add 2 dashes of black pepper powder, mix well.
- Garnish some chopped onions and serve hot!
