Prep 1 hr
Cook 10 mins
If you are a shrimp fanatic like me, you may want to give this one a try.
- 8 ounces dried shanghai 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
- In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
- Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
- In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
- Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
- Add in 2 tablespoons of peanut oil; swirl to coat skillet.
- Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
- Add 1 tablespoon peanut oil to skillet.
- Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
- Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
- Add in the noodles and toss to combine.
- Stir the chicken stock mixture and add to the skillet.
- Stir mixture until it comes to a boil and thickens.
- Add in the shrimp and chili oil; toss to combine.
- Serve hot.
Nice recipe. The first time I made this I did not have chili oil so I used red pepper flakes. This resulted in a spicy, but extremely bland dish. The second time I had chili oil on hand, and added extra sesame oil and sugar. These changes drastically improved the dish, however it was still a bit on the bland side for me, and seems like it could have used something a little more.
This was very tasty. Just the right kick of spiciness balanced with a slight sweetness. My husband used rice noodles, and it turned out great. Thanks!
I made this for company and used lower sodium chicken stock and soy sauce because I was afraid it would be too salty for my guests. Ended up adding a little salt after it was cooked but that was OK. Better to be safe, than sorry. The flavors blended and were very dynamic and spicy which is what I was after. My guests and my family thought it was magic, so thanks for sharing a wonderful recipe that I will use often.