INGREDIENTS

• 1/2 lb of Shrimp
• 1/2 lb Cantonese noodles
• 1 Pinch of salt
• 2 Pinch of white pepper
• 2 Teaspoon sesame seed oil
• 1/2 egg
• 2.5 Tablespoon corn starch
• 5 Tablespoon of oil
• 2 Cup of bean sprouts
• 1/2 Cup sliced white onions
• 3/4 Cup sliced Green onions
• 1/2 Cup sliced peapods
• 1/4 Cup Shiitake mushrooms
• 1 Teaspoon minced garlic
• 1 Teaspoon minced ginger
• 1 Teaspoon of soy sauce
• 1 Tablespoon sherry cooking wine
• 1 Cups of water + 2 Tablespoon of water
• 1 Tablespoon oyster sauce
• 1 Teaspoon of sugar

DIRECTIONS:

STEP 1 -MARINATING THE SHRIMP

• In a bowl, add the shrimp, salt, 1 pinch white pepper, sesameseed oil, 1/2 egg white, 1.5 Tablespoon corn starch,1 Tablespoon of oil and mix together.

STEP 2 – BOILING THE THE NOODLES

• In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 Seconds.

STEP 3 – PAN FRY THE NOODLES

• Pan fry the noodles in a wok on medium heat until they are nice and golden brown.
• Place the noodles on a plate.

STEP 4 – STIR FRY

• In a wok add 2 Tablespoons of oil, shrimp and cook on high heat until the shrimp is cooked.
• Set the cooked shrimp aside
• In a wok add 2 Tablespoon of oil, white onions, minced garlic, minced ginger, shiitake mushrooms and stir fry for 10 seconds
• To make the sauce add bean sprouts, soy sauce, 1 cups of water, sherry cooking wine, oyster sauce, sugar, 1 Teaspoon sesame seed oil, and 1 pinch of white pepper and stir fry for couple seconds.
• Next add the green onions and peapods to wok
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness.
• Lastly add the shrimp to wok and stir-fry for 30 seconds.