Stir Fried Shrimp with Cellophane Noodles Recipe

Name: Stir Fried Shrimp with Cellophane Noodles Recipe
Total time: 265 min
Ingredients: 12-18 shrimp (large, 20-25ct), peeled and deveined, with tails removed (if desired); 1 tbsp. chili garlic sauce (I use Túóng ót tón Viet-Nam); 1 tsp. minced ginger; 2 cloves garlic, minced; Soy sauce to cover (approx 1/4 cup); 1 cup mixed bell peppers (I used frozen, if using fresh, use one red bell, cut in chopstick sized strips); 1/2 of one white onion, chopped; 2 bundles cellophane noodles (Also known as bean thread noodles or Sai Fun noodles); 2 – 3 tbsp. vegetable oil; 1 tsp. sesame oil; 1 tsp corn starch; Salt and pepper to taste; Soy Sauce, if needed to loosen sauce

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My love affair with shrimp is legendary. It began when I was just a kid and ordered something called “prawns” at the local A&W. (these were not, in fact, prawns

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Ingredients

12-18 shrimp (large, 20-25ct), peeled and deveined, with tails removed (if desired)
1 tbsp. chili garlic sauce (I use Túóng ót tón Viet-Nam)
1 tsp. minced ginger
2 cloves garlic, minced
Soy sauce to cover (approx 1/4 cup)
1 cup mixed bell peppers (I used frozen, if using fresh, use one red bell, cut in chopstick sized strips)
1/2 of one white onion, chopped
2 bundles cellophane noodles (Also known as bean thread noodles or Sai Fun noodles)
2 – 3 tbsp. vegetable oil
1 tsp. sesame oil
1 tsp corn starch
Salt and pepper to taste
Soy Sauce, if needed to loosen sauce