The Busy Gourmand

This dish was inspired by the “Blazing Noodles” which is on the menu at Pei Wei; a restaurant chain which serves up the Asian version of fast food.  You can make this as blazing as you like.  And my version used egg noodles and romaine lettuce out of necessity not by choice.  The original uses baby bok choy and wide rice noodles.  You could also skip the noodles and serve the stir fry over rice.

• 1 pound jumbo shrimp, peeled and deveined
• 1/2 pound egg noodles, or rice noodles
• 2 cups chopped romaine lettuce, or 4 baby bok choy quartered
• 1 red bell pepper, cut in long strips
• 1 jalapeno pepper, cut in long thin strips
• 1/4 cup fresh ginger root cut in matchstick size pieces
• 1/2 red onion, cut in half rounds, rings separated
• 1/4 cup soy sauce
• 2 tablespoons fermented fish sauce
• 2 tablespoons rice wine vinegar
• 1/2 cup dry white wine
• 2 teaspoons hot chili sauce, sriracha recommended
• 1 tablespoon corn starch
• 3 tablespoons water

In a large pot heat water with some added salt.  Cook the noodles according to the package directions.  Drain the noodles and set aside.

Heat the oil over medium high heat in a large sauté pan.  Add the vegetables and cook turning every 30 seconds or so to prevent burning.  They should be crisp tender when cooked for about 3 to 4 minutes.

Add the shrimp and cook for about 2 minutes per side.  Add the liquid ingredients, including the hot sauce, stir to mix thoroughly, and allow to come to temperature for about one minute.  Mix the corn starch in a bowl with three tablespoons of water and whisk together.  Add to the pan and allow the sauce to thicken.  It should take about 30 seconds.  Add the noodles to the pan and toss with the other ingredients making sure all the noodles are coated with the sauce.

This makes about 4 entrée size servings.