INGREDIENTSFor the Shrimp½ lb. shrimp, peeled & deveined 1...

INGREDIENTS

For the Shrimp

• ½ lb. shrimp, peeled & deveined
• 
1 Tbs. rice wine
• 
1 tsp. Pear River Bridge Superior Light Soy Sauce
• ⅛ tsp. white pepper

For the Sauce

• 1 tsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
• 
1 Tbs. Pear River Bridge Superior Light Soy Sauce
• 
1 tsp. chili in oil (Lao Gan Ma), optional
• ¼ tsp. sugar
• 1 Tbs. rice wine
• 2 Tbs. water
• 
  
• 2 Tbs. cooking oil, divided
• ½ Tbs. chopped ginger
• 1 Tbs. chopped garlic
• 1 red chili or ¼ of red bell pepper, seeded and julienne
• 3 oz. shiitake mushrooms, sliced
• 10 oz. chow fun noodles (fresh wide rice noodles), separate them individually
  
• 3 to 4 green onion, cut in halves lengthwise & cut into 2-inches long pieces
• 4 oz. bean sprouts
• 1 tsp. sesame oil & seeds for garnish

INSTRUCTIONS

1. Combine all ingredients for shrimp, toss everything together and set aside.
   
2. Combine all ingredients for sauce, whisk well until sugar has dissolved. Set aside.
   
3. Heat a wok over hight heat; add 1 Tbs. cooking oil and add shrimp. Cook 1 to 2 minute each side or until ¾ way cooked. Remove from wok and set aside.
   
4. In same wok, add remaining cooking oil; add ginger, garlic and red chili. Stir fry for 30 second to 1 minute or until you can smell the aroma. Add mushrooms and cook 1 minutes or until mushrooms are soften. Add more oil 1 tsp. at a time if needed.
   
5. Add noodles and sauce we made earlier. Stir fry for 1 to 2 minutes or until noodles absorbed sauce evenly and soften. Now, add green onion, bean sprouts and shrimp, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
   
6. Garnish with sesame oil and sesame seeds and serve immediately. Enjoy!
   

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