This delicious combination of Lo Mein and Kung Pao hits the spot!
Prep Time:40 min.
Cook Time:15 minutes
Total Time:55 minutes
Yield:4 servings 1x
1 pound Raw Shrimp, de-veined, peeled, tails off
5 tsp white sugar; divided
3 tbsp rice wine vinegar; divided
1/2 cup soy sauce; divided
2 tbsp Sriracha hot sauce; divided
2 tbsp fish sauce
1/4 cup water
1 tbsp sesame oil
1 1/4 cup chicken broth
2 tbsp cornstarch
8 oz Chinese Egg Noodles, uncooked
1 tsp vegetable oil
3 cloves garlic; minced
2 tsp chopped ginger
3 green onions cut into 1 inch pieces
1 red bell pepper sliced
10 mushrooms sliced
1 cup snow peas
1/2 cup peanuts
8 dried chile peppers (found in Mexican isle)
In a large bowl combine 2 1/2 tsp of sugar, 1 1/2 tbsp of rice wine vinegar, 1/4 cup soy sauce, and 1 tbsp Sriracha Hot Sauce. Whisk till smooth. Add shrimp, cover and refrigerate for at least 30 minutes.
In another large bowl combine chicken broth, water, sesame oil, the remaining sugar, vinegar, and soy sauce, 2 tbsp fish sauce, and 1 tbsp Sriracha hot sauce.
Remove 1/2 cup of sauce to a small bowl and dissolve the 2 tbsp of cornstarch into the small bowl.
Slowly add the cornstarch mixture back to the large bowl.
Cook your noodles according to package directions. Drain and set aside.
In a large wok heat 1 tsp of vegetable oil over medium-high heat.
Cook the shrimp in small batches until they turn pink and start to curl in to themselves. Remove to a warm plate and set aside.
In the same wok toss in the garlic, ginger and onions. Stir-fry for about 30 seconds.
Add the remaining vegetables and cook for an addition 2-3 minutes or until crisp-tender.
Pour in the brown sauce and let simmer until the sauce starts to thicken.
Throw in the peanuts and chile peppers, and the drained egg noodles.
Add the cooked shrimp and toss to coat.
Top with some fresh cilantro if desired.
Keywords: Kung Pao, shrimp, lo mein, noodles, snow peas