Categories: Asian, Main Dish, Shrimp
Ingredients
- 8 ounces driedshanghai noodles or 8 ounces spaghetti
- 1 cup chicken stock
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dry sherry
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 3 tablespoons peanut oil
- 1 lb small shrimp , peeled and deveined
- 2 tablespoons minced ginger
- 3 cloves garlic , minced
- 6 scallions , cut into 1 inch pieces
- 1 (8 ounce) can sliced water chestnuts , drained
- 1 (15 ounce) can straw mushrooms , drained
- 1 teaspoon chili oil
Directions
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In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
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Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
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In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
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Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
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Add in 2 tablespoons of peanut oil; swirl to coat skillet.
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Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
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Add 1 tablespoon peanut oil to skillet.
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Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
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Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
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Add in the noodles and toss to combine.
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Stir the chicken stock mixture and add to the skillet.
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Stir mixture until it comes to a boil and thickens.
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Add in the shrimp and chili oil; toss to combine.
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Serve hot.