Tuesday, October 28, 2014

Shrimp, Napa Cabbage and Red Pepper Stir fry

Oh, my goodness, this is good. I have to qualify my enthusiasm though because it is spicy and might not be for everyone. In my opinion this isn't "spicy too hot" like some dishes--more just deliciously spicy. You also can control the amount of heat depending on the sauce you choose. I will tell where you can deviate to make a milder version.

10 oz chinese noodles
1/2 cup garlic chili sauce (you can use sweet chili sauce here and it won't be that hot-if you choose to do that then maybe add some red pepper flakes for some heat) Look for these sauces in Asian food section.
3 T soy sauce
3 T sesame oil

14 good size shrimp, cleaned and ready to cook--sprinkle with some soy sauce

4 cups chopped napa cabbage
1 large red pepper, sliced
1 large carrot, shredded
1 medium onion in chunks

Cook chinese noodles, drain. Mix the sauce: 1/2 cup garlic chili sauce, soy sauce and sesame oil and stir into pasta.

In wok, add a bit of oil and then sauté onions, red pepper, and cabbage 2 -4 minutes. Add carrots, stir for a couple of minutes. Dump the veggies on to the pasta. Quickly sauté the shrimp and add them--serve! This is so good, if I do say so myself :-)