Hot Kung Pao shrimp and rice noodle Asian Chinese food stir fry recipe by Chef David Tsang

Kung Pao Shrimp & Rice Noodles Asian Food Recipe by Chef David Tsang
Stir-fry Kung Pao recipe with shrimp, rice noodles, bell peppers, red onions and green onions

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

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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