Dragon's Breath Shrimp and Chili Noodles
Dim Sim LimDragon's Breath Shrimp and Chili Noodles
Ingredients
For the Dragon's Breath Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Chili Noodle Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand, the good stuff!
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, the 'yum yum' secret weapon!
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles and Aromatics
- 1 pound fresh egg noodles, thin or medium thickness, par-boiled al dente
- 4 cloves garlic, minced with a heavy cleaver, of course!
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 green onions, sliced into 1-inch pieces, white and green parts separated
- 2 bird's eye chilies, thinly sliced, adjust to your heat tolerance, you fire breathers!
- 2 tablespoons crispy chili oil, plus more for drizzling
For Garnish
- 1/4 cup fresh cilantro, roughly chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
First up, the Dragon's Breath Shrimp! In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons of cornstarch, Chinese cooking wine, and white pepper. Toss it all together until the shrimp are evenly coated. This is our secret to crispy, juicy shrimp! Set aside.
⏱️ 5 min
- 2
Next, let's get that Chili Noodle Sauce ready. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, granulated sugar, chicken powder, and Chef's Choice MSG. In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside. Boom! Flavor bomb activated!
⏱️ 3 min
- 3
Now, let's get that wok screaming hot! Heat 1/2 cup of vegetable oil in your wok over high heat until it's shimmering and just starting to smoke. Carefully add the coated shrimp in a single layer. Fry for 1-2 minutes per side until golden brown and crispy. Don't overcrowd the wok, do it in batches if needed. We want that perfect crunch! Remove the shrimp with a spider or slotted spoon and drain on a paper towel-lined plate. Discard all but 2 tablespoons of the frying oil from the wok.
⏱️ 5 min
- 4
With 2 tablespoons of oil remaining in the wok, keep that heat HIGH! Add the minced garlic, minced ginger, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant. WOK THE HELL? That aroma is insane!
⏱️ 1 min
- 5
Toss in the julienned red and green bell peppers and the white parts of the green onions. Stir-fry vigorously for 1-2 minutes until they are slightly tender-crisp. We want crunch, not mush!
⏱️ 2 min
- 6
Add the par-boiled egg noodles to the wok. Pour in the prepared Chili Noodle Sauce. Stir-fry and toss everything together for 2-3 minutes, making sure the noodles are beautifully coated in that rich, spicy sauce. Keep that wok moving, baby!
⏱️ 3 min
- 7
Return the crispy Dragon's Breath Shrimp to the wok. Add the green parts of the green onions and the crispy chili oil. Give it one final, glorious toss to combine everything. This is where the magic happens! The heat, the flavor, the crunch!
⏱️ 2 min
- 8
Serve immediately in big, beautiful bowls. Garnish generously with fresh cilantro and toasted sesame seeds. Drizzle with a little extra crispy chili oil if you're feeling extra spicy! This is 10 out of 10, all fire! Enjoy, you legends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimDragon's Breath Shrimp and Chili Noodles
For the Dragon's Breath Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 2 tablespoons cornstarch
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 cup vegetable oil, for frying, plus 2 tablespoons for stir-frying
For the Chili Noodle Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand, the good stuff!
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, the 'yum yum' secret weapon!
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Noodles and Aromatics
- 1 pound fresh egg noodles, thin or medium thickness, par-boiled al dente
- 4 cloves garlic, minced with a heavy cleaver, of course!
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 green onions, sliced into 1-inch pieces, white and green parts separated
- 2 bird's eye chilies, thinly sliced, adjust to your heat tolerance, you fire breathers!
- 2 tablespoons crispy chili oil, plus more for drizzling
For Garnish
- 1/4 cup fresh cilantro, roughly chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
First up, the Dragon's Breath Shrimp! In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons of cornstarch, Chinese cooking wine, and white pepper. Toss it all together until the shrimp are evenly coated. This is our secret to crispy, juicy shrimp! Set aside.
⏱️ 5 min - 2
Next, let's get that Chili Noodle Sauce ready. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, granulated sugar, chicken powder, and Chef's Choice MSG. In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside. Boom! Flavor bomb activated!
⏱️ 3 min - 3
Now, let's get that wok screaming hot! Heat 1/2 cup of vegetable oil in your wok over high heat until it's shimmering and just starting to smoke. Carefully add the coated shrimp in a single layer. Fry for 1-2 minutes per side until golden brown and crispy. Don't overcrowd the wok, do it in batches if needed. We want that perfect crunch! Remove the shrimp with a spider or slotted spoon and drain on a paper towel-lined plate. Discard all but 2 tablespoons of the frying oil from the wok.
⏱️ 5 min - 4
With 2 tablespoons of oil remaining in the wok, keep that heat HIGH! Add the minced garlic, minced ginger, and sliced bird's eye chilies. Stir-fry for about 30 seconds until fragrant. WOK THE HELL? That aroma is insane!
⏱️ 1 min - 5
Toss in the julienned red and green bell peppers and the white parts of the green onions. Stir-fry vigorously for 1-2 minutes until they are slightly tender-crisp. We want crunch, not mush!
⏱️ 2 min - 6
Add the par-boiled egg noodles to the wok. Pour in the prepared Chili Noodle Sauce. Stir-fry and toss everything together for 2-3 minutes, making sure the noodles are beautifully coated in that rich, spicy sauce. Keep that wok moving, baby!
⏱️ 3 min - 7
Return the crispy Dragon's Breath Shrimp to the wok. Add the green parts of the green onions and the crispy chili oil. Give it one final, glorious toss to combine everything. This is where the magic happens! The heat, the flavor, the crunch!
⏱️ 2 min - 8
Serve immediately in big, beautiful bowls. Garnish generously with fresh cilantro and toasted sesame seeds. Drizzle with a little extra crispy chili oil if you're feeling extra spicy! This is 10 out of 10, all fire! Enjoy, you legends!
⏱️ 1 min