1 lb medium shrimp with shells
1 lb fresh lo mein noodles (or 10-12 ounces dried)
3 tbs peanut oil
3 tbs minced garlic
1 cup sliced scallions
1/2 cup chopped cilantro leaves
3 cups Hunan Roasted Peppers with their juice
3 tbs chicken stock or water
1 tsp chili sauce or paste with garlic
3 tbs oriental sesame oil
2 tsp salt
Bring a large kettle of water to a rolling boil. Add 2 tsp salt, and the fresh lo mein. Cook 2 to 3 minutes. Drain in colander and set aside.
Deveined shrimp with the shell on are available at chinese markets. If shrimp are not deveined, cut (but do not remove) the shell along the back of the shrimp. Cut off legs and devein. Rinse shrimp under cold running water. Drain, then place on cookie sheet lined with paper towels. Allow to dry for one hour, changing the paper towels several times. If they are not dry, they will not char.
Place a wok over high heat for about 1 minute or until hot. Add 1/2 tbs peanut oil and heat for a few seconds. Add 1/2 the shrimp, shaking the wok occasionally to allow the shrimp to char for about 1 1/2 minutes. Turn the shrimp over and char another 1 1/2 minutes. Remove shrimp from wok and repeat the process with the remaining shrimp.
Heat a wok until hot, then add 2 tbs peanut oil. Turn down the heat and add garlic and scallions. Saute the garlic and scallions until garlic just begins to brown.
Add the cilantro leaves and stir briefly. Add the Hunan Roasted Peppers and their juice. Continue to stir. Add the chicken stock or water and cook another minute. Add the hot sauce and sesame oil. Stir briefly. Increase heat to high and add the lo mein noodles. When heated through, add the shrimp and stir-fry one minute more.
Tip out onto serving plate and garnish with reserved cilantro and green onion. Serve hot or at room temperature.
Wok on the Wild Side 