[Chinese/Mexican]
Time to Cook: 20-25 minutes
Serves: 3-4
Ingredients:
*Chinese egg noodles - 12 oz.
*Vegetable stock - 2 1/2 cups
*Sunflower Oil - 1 tbsp.
*Green Pepper - 1 cut quarter
*1 Garlic Clove - peeled and finely chopped
*2 Jalapenos - deseeded and finely chopped
*Sesame sees- 2 tbsp.
*Dark Soy Sauce - 3 tbsp.
*Sesame Oil - 2 tbsp.
*Shrimp - 6 oz. cooked
Cooking:
Pour the vegetable stock into a large saucepan and bring to a boil. Add the egg noodles, stir once, then cook according to the package instructions, usually about 3 minutes.
Meanwhile, heat the sunflower oil in a small skillet. Add the chopped garlic and peppers and cook gently for a few seconds. Add the sesame seeds and cook, stirring continuously for 1 minute, or until golden.
Add the soy sauce, sesame oil, and a shrimp to the skillet. Continue cooking for a few seconds, until the mixture is just starting to bubble, then remove immediately from the heat.
Drain the noodles thoroughly and return to the pan. Add the shrimp, along with the dressing mixture, and season to taste with black pepper. Toss gently to coat the noodles with the hot dressing.
Tip into a warmed serving bowl or spoon on to individual plates and serve immediately garnished with sprigs or fresh cilantro.
Preferred With What?:
Drink: Anything
Music: Vein Meter by Herbie Hancock
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