Shrimp Noodles
Cantonese-style shrimp noodles with shredded pork and green and red pepper strips
Ingredients
Noodles
300 g
Shrimp (starch-coated)
60 g
Fresh pork (julienned)
50 g
Green pepper (julienned)
30 g
Red pepper (julienned)
30 g
Scallion (minced)
to taste
Shaoxing wine
to taste
Ginger juice
to taste
Soy sauce
to taste
Starch
to taste
Sesame oil
to taste
Instructions
1
Make the noodle topping
Blanch the starch-coated shrimp in oil and remove from the wok. Add the minced scallion, splash in Shaoxing wine and ginger juice, pour in water along with the seasonings, and bring to a boil. Stir in the shrimp soy sauce to thicken, return the shrimp to the wok, drizzle with sesame oil, then remove from heat to finish the noodle topping. Separately, julienne the pork, green pepper, and red pepper.
2
Cook noodles and assemble
Place the boiled noodles into a clear broth prepared with rendered lard and shrimp soy sauce. Spoon the shrimp topping over the noodles, then arrange the julienned pork, green pepper, and red pepper on top. Serve once the pork is just cooked through.
