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P. F. Chang's China Bistro
Firecracker Shrimp

RG

Ingredients

Shrimp

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

Firecracker Sauce

  • 2 tablespoons chili bean sauce/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

Instructions

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

Servings: 4



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