Serves: 2
Ingredients:
1 10 ounce package Mar Mar Kelp Noodles
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water or broth
1 tsp brown sugar
1 tsp sesame oil
2 tbsp chilli crisp Laoganma’s is preferred
1 tbsp ginger finely minced
2 tbsp garlic finely minced
2 scallions finely sliced
1 red, yellow, or orange bell pepper cut into thin strips
5-6 fresh shitake mushrooms sliced
1 small hot pepper finely minced, for garnish
1/3 cup cilantro roughly chopped, for garnish
1/2 lime cut in half to finish
3/4 lb shrimp peeled and deveined
Steps:
Place chili crisp, soy sauce, sesame oil, rice vinegar, brown sugar, and water or broth into a measuring cup and whisk together. Set aside.
Lightly rinse the kelp noodles and set aside in a colander.
Heat wok to medium high, once pan is shimmering, add oil. Spin wok to distribute oil.
Add the shrimp and stir fry for about 2 minutes, until pink. Remove from wok and set aside.
Add the peppers, garlic, and ginger to the wok. Stir for a minute or two. Add shitake mushrooms stir fry another two minutes.
Add the measuring cup of whisked sauce and stir fry another minute.
Return the shrimp to the wok and stir fry another minute or two,
Stir in scallions and cilantro to mix. Throw the kelp noodles into the wok until just warmed and mixed with the other ingredients.
Plate and serve immediately topped with minced hot pepper and a squeeze of lime juice.
