Title: Doug's Fusion Asian Noodles
Categories: None
Yield: 1 servings

1/2 lb Egg noodles; Shanghai style
1 lb Firm tofu; weighted and
-dried , and cut into
-squares
1/2 lb Fresh shrimp; shelled and
-deveined
1/2 Green bell pepper; seeded
-and cut into shreds,
-longitudinally!
3 Serrano peppers; or more,
-seeded, and cut into strips
-" !
1 md Onion;cut into shreds
1 md Carrot; shredded, (watch the
-fingers, I didnt!)(extra
-protein)
1 One inch knob of fresh
-ginger; peeled and chopped
3 Garlic cloves; peeled and
-chopped fine
4 Green onions; (scallions)
-chopped up into 1/2 inch
-lengths
1 tb Hot red Thai chile paste
1/2 c Chicken stock; plus cooking
-wine, oyster sauce, fish
-sauce *

* these ingredients are a must for me in any Asian dish..use as you wish,
taste, and add, taste and add, etc, etc!

Stir fry the tofu squares in about a 1/4 cup of peanut oil,until all are
browned, then set aside and keep warm...assuming that you have soaked the
noodles in hot water, drain them and keep warm.Place all of the vegetables
in a bowl, and set aside. Get about two tbls peanut oil hot in a wok, add
the garlic, ginger, and chile paste to the oil and stir fry until fragrant,
then add the noodles, keeping the heat up, and stir frying as you add a
good shot of fish sauce, and a good shot of Chinese cooking wine, then add
the chicken stock, and the vegetables, and pulling it all away from one
side of the wok, add a little more oil, and the shrimps and tofu
pieces...very carefully mix this all together, taste for heat and
seasoning, add more heat, Calvin's does great, cover, and turn heat off,
then serve, with a steam bun or egg roll or pot stickers...we had steam
bun! But I shoulda done pot stickers! Enjoy, this is an all in one
meal...cheers,Doug in BC....and i served it with pickled ginger and my just
home made soy sauce,Ketjup Manis sorta.

Posted to CHILE-HEADS DIGEST by Doug Irvine on Aug
07, 1999, converted by MM_Buster v2.0l.