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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Ingredients
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1 teaspoon
ginger, sliced
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1
garlic clove, minced
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2 bunches
yellow chives, cut to 1-2 inch lengths
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1 teaspoon
rice or Shaoxing wine
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2 tablespoons
oyster sauce
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1 tablespoon
dark soy sauce
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1/2 teaspoon
sugar
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1/2 tablespoon
sea salt (to taste)
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1/4 teaspoon
sesame oil
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1 dash
ground white pepper
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1/2 cup
chicken stock
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10
shrimp, deveined
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1 packet
4 oz. dry E-Fu noodle or Yee Mein, blanched (softened but slightly undercooked)
Directions
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Heat the wok or large pan over high heat and add avocado oil. Add ginger and garlic and stir-fry (~10 seconds). Add yellow chives and drizzle rice wine on the side of wok. Stir-fry until fragrant.
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SAUCE: Mix together oyster sauce, soy sauce, sugar, sea salt, sesame oil, white pepper and chicken stock.
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Add sauce to the pan and bring to a simmer. Then, add shrimp and sauté until cooked. Add blanched e-fu noodles and braise noodles for about 5 minutes until the sauce becomes thick. You will need to keep stirring and flipping to avoid noodles sticking to the pan. Serve immediately on a plate! Enjoy!
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