|Indian Chinese Shrimp Chow Mein Noodle Bowl|
Yield - Serves 4
Prep Time - 20 Minutes
Cook Time - 15 Minutes
10 - 12 Oz packet Egg Noodles
1 Lb Shrimp
1 Green Bell Pepper
1 Medium Red Onion
7-8 Cloves Garlic
1-2 Green Chili
1 Tablespoon Vinegar
2 Tablespoons Dark Soy Sauce
1 Tablespoon Red Chili Sauce
3-4 Tablespoon Oil
MethodSlice the onions and bell pepper. Matchstick/ julienne the carrots, finely chop the green chilies and mince the garlic.
Crush some salt and pepper on to the shrimp and sauté them in a bit of oil.
Meanwhile, bring a pot of water to boil - enough to completely submerge the noodles.
Cook the noodles in rapidly boiling water for a 3-4 minutes until al dente. Don't over cook! Strain the noodles and run some cold water through it to stop the cooking process. Splash a little oil, all of the vinegar, soy sauce and red chili sauce and stir it through.
In the same pan that you sautéed the shrimp in, heat a tablespoon of oil and toss in half of the sliced veggies. Crush some salt and pepper and toss it together. The veggies should remain crispy. We're going to cook the noodles in batches. Just like other stir fries this need to cook quickly.
Set the veggies aside and bring the pan back to the heat and add another tablespoon of oil. Add half the garlic and green chilies.
Add half the noodles and stir it through.
Add the sautéed vegetables and half the sautéed shrimp and toss it all together.
Top with chopped scallions and enjoy!