Ingredients Jump to Instructions ↓

  1. 1/2 pounds Egg noodles; Shanghai style

  2. 1 pounds Firm tofu; weighted and dried , and cut into squares

  3. pounds Fresh shrimp; shelled and deveined

  4. Green bell pepper; seeded and cut into shreds, longitudinally!

  5. 3 Serrano peppers; or more, seeded, and cut into strips " !

  6. 1 medium Onion;cut into shreds

  7. 1 medium Carrot; shredded, (watch the fingers, I didnt!)(extra protein)

  8. 1 One inch knob of fresh ginger; peeled and chopped

  9. 3 Garlic cloves; peeled and chopped fine

  10. 4 Green onions; (scallions) chopped up into 1/2 inch lengths

  11. 1 tablespoon Hot red Thai chile paste

  12. cup Chicken stock; plus cooking wine, oyster sauce, fish sauce

Instructions Jump to Ingredients ↑

  1. * these ingredients are a must for me in any Asian dish..use as you wish, taste, and add, taste and add, etc, etc! Stir fry the tofu squares in about a ¼ cup of peanut oil,until all are browned, then set aside and keep warm...assuming that you have soaked the noodles in hot water, drain them and keep warm.Place all of the vegetables in a bowl, and set aside. Get about two tbls peanut oil hot in a wok, add the garlic, ginger, and chile paste to the oil and stir fry until fragrant, then add the noodles, keeping the heat up, and stir frying as you add a good shot of fish sauce, and a good shot of Chinese cooking wine, then add the chicken stock, and the vegetables, and pulling it all away from one side of the wok, add a little more oil, and the shrimps and tofu pieces...very carefully mix this all together, taste for heat and seasoning, add more heat, Calvin's does great, cover, and turn heat off, then serve, with a steam bun or egg roll or pot stickers...we had steam bun! But I shoulda done pot stickers! Enjoy, this is an all in one meal...cheers,Doug in BC...and i served it with pickled ginger and my just home made soy sauce,Ketjup Manis sorta.

  2. Posted to CHILE-HEADS DIGEST by Doug Irvine on Aug 07, 1999, converted by MM_Buster v2.0l.


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