What you need: Serves 5-6
2 cups of large shrimp, cleaned and deveined
1-14oz pack of noodles
1 cup green peppers, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup fresh or frozen peas
2 large cloves of garlic, chopped
1 Tbsp red wine vinegar
1 Tbsp light soy sauce
1 tsp red chili flakes
Salt and pepper to taste
1 Tbsp olive oil
Make the noodles according to the instructions on the pack, or bring a large pot of water to boil. Break the raw noodle cakes into quarters and add them into the boiling water.
Add salt to taste and a few drops of oil to prevent sticking. In 5 to 6 minutes, the noodles will be soft yet firm, drain them into a colander and run cold water over it. Drain and set aside.
Place a wok on medium-high heat. When the wok is warming up, add in the olive oil and garlic together.
When the garlic begins to sizzle, add in the shrimp. Sprinkle, salt and pepper, followed by a tsp of red wine vinegar. When the shrimp is pink and form, remove it and set aside.
In the same wok, add in the peas and carrot. saute them for about 2 minutes until the peas are firm. Add in the peppers and onions; saute for another minute. Pour in the sauces, salt and pepper.
Add back the cooked shrimp and stir them all together. Toss in the chili flakes, followed by the cooked noodles. Cook on high heat for just a minute and saute the noodles until it is soaked in the sauces and chili flakes.
Turn off the heat and cover for 2 minutes. This gives the noodles enough time to rest and absorb all the flavors. Mix well with tongs. Serve warm along with a good wine. Enjoy!
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