Ingredients
1 lb cleaned, shelled and deveined shrimp
Instant Chinese Egg noodles
Marinade:
4 TBS Hoisin Sauce
2 tsp Sambal Oelek
1 TBS brown sugar
1.5 TBS Rice Wine Vinegar
Juice of 1/2 lemon
4 cloves garlic, minced
1 TBS Peanut Oil
Soup Base:
3 TBS Peanut Oil
1/2 Red onion in thin strips
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1/4 cup sake, or white wine
1/2 cup chicken broth
2 TBS Rice Wine Vinegar
2 TBS fish sauce (nam pla)
1 TBS Mirin
1.5 TBS Soy Sauce
1 tsp Tamarind soup base powder
1/2 cup whole, peeled unroasted peanuts
4-5 sprigs coriander leaves, chopped
Preparation
Combine the marinade ingredients with the shrimp and mix to coat shrimp. Cover and marinate for 30 minutes in fridge. In a separate pot, par-cook the egg noodles in boiling water, or as per cooking instructions on package. Heat 3 TBS peanut oil in a wok or large saute pan. On medium high heat, add the onion and saute until soft. Add the shrimp and saute 1-2 minutes. Add the sake, broth, vinegar, fish sauce, mirin and soy sauce and cook the shrimp stirring occasionally over 2-3 minutes. Add the tamarind powder and stir. As shrimp begin to curl, add the peanuts and cook for 2 minutes on medium heat. Add the par-cooked noodles and simmer for anotehr 2-3 mintutes. Turn off heat and garnish with chopped coriander.
