Pan Fried Noodles with Shrimp Snap Pea and Carrot Recipe
Ingredients
- 1/2 pound thin Hong Kong-style noodles
- 6 tablespoons canola oil, divided
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon white rice vinegar
- 1 teaspoon Shaoxing wine
- 1 teaspoon sugar
- Black pepper
- 1 tablespoon peeled and minced fresh ginger.
- 2 medium garlic cloves, minced (about 2 teaspoon)
- 1/2 cup snap peas
- 1/4 cup carrot
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon cornstarch mixed with 3 tablespoons cold water
- 2 scallions, ends trimmed, thinly sliced
Instructions
Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot Recipe serves 4 original recipe by Serious Eats.
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