Spicy Firecracker Shrimp Noodles
Recipe: https://recipestripper.com/recipes/5ef463ea-4599-40d5-901e-93b56e3057b9
Original source: https://cooking.nytimes.com/recipes/790628104-spicy-firecracker-shrimp-noodles

Here’s a stir-fried noodle that’s on the table in 20 minutes flat. It might be quick but it’s anything but boring, filled with big, bold, firecracker-spicy flavors — this is weeknight cooking at its best! A few nifty shortcuts are used: First, a simple stir-fry sauce made with a trio of Asian culinary powerhouses (oyster sauce, kecap manis and sriracha); second, pre-cooked noodles that only need a quick soak in hot water to loosen; and third, quick-to-chop vegetables — scallions and choy sum — that require little in the way of prep. But the real beauty here, as with most stir-fries, is the endless flexibility. Use any noodles, protein and vegetables you have. Just add them in the order they take to cook, starting with the ones that take the longest. Heads up: This is spicy. As in, lip-tingling, taste-bud-waking, you-know-you’re-alive spicy. Feel free to reduce the sriracha but for those who dare, every fiery mouthful is gloriously delicious! Watch Nagi Maehashi make this dish in this video.
Yield: 4 servings
Prep time: PT0H10M
Cook time: PT0H10M
Total time: PT0H20M

Ingredients
- 5 scallions
- 1 large (12- to 14-ounce) bunch choy sum (or use other leafy Asian greens like bok choy)
- 2 garlic cloves, crushed using a garlic press (or finely minced using a knife)
- 1 pound fresh (refrigerated) lo mein or Hokkien noodles, preferably pre-cooked (see Tip)
- 3 tablespoons canola oil, or other neutral-flavored oil, divided
- 1 pound peeled and deveined large shrimp
- ¼ cup oyster sauce
- 3 tablespoons sriracha (or to taste: use 1 tablespoon for mild, 2 tablespoons for medium, or up to 4 tablespoons for chile monsters!)
- 2 tablespoons kecap manis (see Tip)
- Sesame seeds (optional), for garnishing
- Extra sriracha (optional)

Instructions
1. Cut the scallions into 2-inch lengths, and separate the white and pale green parts from the soft dark green parts. Cut the choy sum into 2-inch lengths, cutting any thick stems lengthwise in half, and separate the stems from the leafy parts. Set aside.
2. Make the firecracker sauce: Mix the oyster sauce, sriracha and kecap manis together in a small bowl.
3. Prepare the noodles per the packet directions, then drain in a colander and rinse under tap water. If you have pre-cooked noodles, just soak in boiling water for 1 minute to loosen. If yours are raw, they will need to be boiled for a few minutes, drained then rinsed before use.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over high. Add the shrimp, spread out in a single layer and cook, tossing once in a while, until they are pink and just cooked through, 2 to 3 minutes. Do not overcook as they will cook a little more when added back into the pan. Transfer to a bowl.
5. Add remaining 2 tablespoons of oil to the skillet, still over high heat. Add the white and pale green parts of the scallions and the choy sum stems. Toss for 1 minute. Add the garlic (you can use a garlic press straight into the pan) and toss for 20 seconds.
6. Add, in this order, the leafy parts of the choy sum, dark green parts of the scallions, the noodles, the shrimp and then the sauce. Toss until the noodles are stained with the sauce and the leafy greens are wilted, about 2 minutes. Serve immediately, with a sprinkle of sesame seeds, if you like, and more sriracha, for those who can handle the heat!