12 ounces cooked chow mein noodles
1 pound raw shrimp (31-40 count, peeled, deveined, tails removed)
2 teaspoons soy sauce
1/2 teaspoon cornstarch
2 tablespoons canola oil or vegetable oil
1 1/2 cups broccoli, cut into small chunks
1 cup match stick carrots
2 red bell peppers, cut into small chunks
1 clove garlic, minced
1 tablespoon fresh cilantro, chopped
Salt, pepper to taste
2 teaspoons fish sauce
2 tablespoons soy sauce
1/4 cup thai sweet chili sauce
6-7+ drops sriracha hot sauce *if desired
In a medium sized bowl, combine 2 teaspoons soy sauce with 1/2 teaspoon cornstarch. Stir to combine, then add in shrimp and toss to coat. Set aside for 10 minutes.
In a small bowl combine fish sauce, soy sauce, thai sweet chili sauce, and sriracha hot sauce (if desired) to create the stir-fry sauce. Set aside.
Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet or wok. When the oil is heated, add in shrimp. Cook for one and a half minutes, then flip the shrimp and cook for another minute and a half or until the shrimp is pink and cooked through. Remove the shrimp from the pan and set aside.
Add a little more oil if necessary (up to 1 tablespoon), then add in broccoli chunks. Stir fry for about 3 minutes, then turn the heat down to medium and add in carrots, red bell peppers and garlic. Stir fry for about 1-2 minutes. Add in stir-fry sauce from step 2, and cooked chow mein noodles. Stir to coat and keep over the heat for another 2 minutes. Stir in chopped cilantro and adjust salt and pepper to taste. Serve immediately.
Recipe courtesy of centercutcook.com