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Ingredient List:
3/8 C. General Kung Pao
Sauce (Starport 345)
6 oz. Shrimp, shelled, and
deveined
8 oz. Rice noodles, (2 C.) (Re-
hydrated)
¼ C. Red onions, ¼” slices
1/3 med. Red bell pepper sliced
¼ “x 2”
1 stalk Green onions, sliced,
slant
1/2 C. Chicken broth or water
1 Tbsp. Corn oil
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Instructions:
1. Soak rice noodles in warm water about 30 minutes until softened. Re-hydrated weights about
double that of dried weight.
2. Cut vegetables and set aside.
3. Heat pan at medium high heat add oil, then onions and pepper, let sear about 30 seconds.
4. Add shrimp and sauté about 1 minute.
5. Push all ingredients to outer edge of pan and add rice noodles in middle. Let noodle brown
for 30 seconds then toss all ingredients for 1 minute.
6. Add in broth or water.
7. Loosen noodles then stir and mix all ingredients. Add green onions and General Kung Pao
Sauce and toss until steaming hot, remove and serve.
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