Fried Dong Feng with Shrimp
3.75 ounces bean thread noodles
4 ounces shrimp (peeled and deveined (8–10 large shrimp)
2 tablespoons vegetable oil
3 cloves garlic (minced)
1 thumb size ginger (finely chopped)
1 1/2 tablespoon light soy sauce
1 teaspoon toasted sesame oil
3 tablespoons water
1 large egg (whisked)
2 stalks scallions (finely chopped)
Salt and white pepper
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon corn starch
In a bowl, whisk in all the ingredients for the marinade. Add shrimps and marinade for 10 minutes.
Soak bean thread noodles in hot water for 10 minutes. Drain and set aside.
In a large pan over high heat, add oil, garlic and ginger and cook for 1 minute. Add shrimps along with the marinade and cook for 4 minutes or until they are cooked through.
Push shrimps to the side and add egg. Quickly scramble the egg and add scallions, noodles, soy sauce, sesame oil and water.
Stir fry everything together for 1 minute and turn the heat off. Transfer to a plate, season with salt and white pepper and serve immediately.