Page 167 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

½ lb (250 g) fresh medium shrimp (about 12), shelled and deveined with tails left
on

3 stalks Chinese broccoli (bok choy) rinsed and cut into 2 in long pieces

2 green onions (scallions), sliced

¾ teaspoon salt

½ tablespoon garlic powder

2 tablespoons sweet soy sauce

2 tablespoons Sriracha chili sauce (or any Asian chili sauce)

1
/ teaspoon ground white pepper
8
1 Bring a medium sized pot of water to a vigorous boil in a medium sized pot over
high heat. Boil the noodles for 3 to 4 minutes then drain thoroughly. Set aside.

2 Heat the oil in a large wok over high heat, sauté the minced garlic and shallot in the
oil for about 1 to 2 minutes until fragrant and translucent. Then add the shrimp and
sauté them for another 1 to 2 minutes, until the shrimp are a bright pink-orange color

on both sides.

3 Reduce the heat to medium and add the Chinese broccoli and green onion, stir-frying
quickly.

4 Add the noodles, along with the salt, garlic powder, sweet soy sauce, chili sauce,
and white pepper. Toss until the noodles, vegetables, and all the ingredients are

thoroughly mixed, taking care to fold the noodles over with the spatula so as not to
break them. Transfer to a large platter or bowl and serve hot.