Spicy Shrimp with Hot Shanghai Noodles
Adding the hot bean sauce after the noodles helps reduce its strength. Use sparingly at first, and add more to taste if desired.
10 ounces cooked shrimp
¼ teaspoon five-spice powder
½ teaspoon cornstarch
2 stalks bok choy
4 tablespoons oil for stir-frying
2 leaves cabbage, shredded
1 teaspoon soy sauce
2 garlic cloves, finely chopped
2 slices ginger, finely chopped
¾ pound fresh Shanghai noodles
1 tablespoon hot bean sauce, or to taste
Rinse the shrimp in warm water and pat dry. Marinate the shrimp in the five-spice powder and cornstarch for at least 15 minutes.
Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut across the leaves and cut the stalks into 1-inch pieces on the diagonal.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until it changes color. Push the shrimp up to the side and add the bok choy stalks and cabbage. Stir-fry briefly, then add the bok choy leaves. Add 1 teaspoon soy sauce, and stir-fry until the vegetables turn a bright color and are tender. Remove from the wok and set aside.
Add 2 tablespoons oil to the wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the noodles. Stir-fry briefly, then mix in the hot bean sauce. If necessary, add 2 tablespoons water. Add the shrimp and vegetables. Mix everything through and serve hot.