P.f.chang's Firecracker Shrimp (copycat)

Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces medium shrimp, peeled and deveined
• 3  tablespoons  diced green peppers
• 3  tablespoons  diced yellow onions
• 10  ounces  cooked  egg noodles
• 1  tablespoon  minced garlic
• 3  tablespoons  diced  red peppers
• 1  tablespoon green onion (white part only)
• 1  tablespoon  chili paste

• firecracker sauce

• 2  tablespoons chili bean sauce or 2  tablespoons  chili paste
• 1  cup  chicken stock
• 1⁄2 cup rice wine
• 2  tablespoons oyster sauce
• 1  tablespoon  chili paste

• shrimp marinade

• 1⁄2 teaspoon cornstarch
• 1⁄4 teaspoon white pepper
• 2  tablespoons  vegetable oil
• 1  egg white

Directions

1. Cook noodles until al dente.
2. Shock in generous amounts of ice water, turning with your hands to speed chilling.
3. Drain very well.
4. Coat lightly with sesame oil.
5. Heat wok, add 1 teaspoon of oil.
6. Place shrimp into medium hot oil;slightly undercook.
7. Drain wok, wipe out excess oil.
8. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
9. Mound noodles into a large shallow bowl;clean wok.
10. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
11. Finish with sesame oil.
12. Place shrimp and sauce over noodles.
13. Garnish with cilantro sprigs.