Chow noodles & Pepper Shrimp Pt1

I’ll make my first post a double since I’ve been procrastinating somewhat. I’m making Chow Noodles and Pepper Shrimp. Fairly simple dishes that can be adapted and personalized easily. The methods and spices I use here are the basics of most Chinese stir fried cuisine… well local Chinese anyway. So i’ll put the exact amounts so we can get familiar. a bad ounce could spoil your whole dish. On the upside, once you’re comfortable with them, you could easily adapt them to similar dishes.

Chow noodles – Ingredients
Pack of egg noodles

julienned christophene, cabbage and sweet pepper, or whatever you could get your hands on from the fridge at the time.

1 tsp of equal amounts of crushed ginger and garlic combined
1 tsp sugar
1/2 tsp salt
1 1/4 tsp five spice powder
1/4 tsp white pepper
1/4 tsp vetsin. Same as the amount in a typical pack of corn curls FYI

Sesame oil
2 tbsp good quality rice wine. Try not to drink any until after.
2 tbsp dark soy sauce
hold on to some chopped chive to use as garnish

To get it started, add the egg noodles to boiling water flavoured with a teaspoon of 5-spice powder and salt to taste . Cook until al dente. (derived from the latin phrase “soft to the dentures”)

Next, turn off your smoke alarm and heat a tablespoon of cooking oil in a wok until it begins to smoke. throw in the ginger and garlic and stir fry quickly until it turns just slightly brown.

Add the vegetables, salt, 1/4 teaspoon five-spice powder and rice wine and stir fry that mix for about 3-5 minutes over high heat.

Dump the cooked noodles into the stir fried vegetables, adding the white pepper, vetsin, sugar and soy sauce. Stir fry for a couple minutes over medium heat until the soy sauce is properly distributed.

Now it’s time to turn off the stove, dramatically add a few dashes of sesame oil so that any onlooker thinks you’re a big time chef, stir for a bit and remove your creation from the wok. Garnish with the chopped chive for the finishing touch.

Check out Part 2 of this recipe here.