I just love this stuff. It cooks quickly, the dishes are colorful, I can make them spicy to my heart’s content. I usually whip this dish up when Mrs J is off to the shelter. I don’t have to worry about not feeding her, or rather, fixing a spicy dish that she would refuse to eat.
This time I have some broccoli, a nice bit of those sweet Vidalia onions, some shredded carrot, the last of my dried shiitake mushrooms (note to self: get more), shrimp, and some dried red chilies to go with the noodles.
While the noodles boil, stir fry the veggies and the peppers in hot chili oil, toss in some ground szechuan peppercorns for a little extra kick. I made a quick sauce of chicken stock, corn starch, chili paste, ginger paste, and some minced garlic, leaving out the soy sauce this time. Add the shrimp to warm, drain the noodles and dump them in and stir about to coat everything.