14-16large Shrimp, peeled and deveined, tails intact
250gSpaghetti Noodles
2Thai Red Chilies, finely chopped
3large Garlic Cloves, finely chopped
1/2tbspGinger, finely sliced
1/2Carrot, julienned
2cupsCabbage, shredded
2Green Onions, sliced
1tspSesame Oil
2tspLao Gan Ma Crispy Chili Oil
Marinade
1/4tspSalt
1/4tspBlack Pepper
1/2tbspChinese Cooking Wine
Chow Mein Sauce
2tbspOyster Sauce
2tbspLight Soy Sauce
1/2cupWater
1/2Chicken Bouillon
1tspSugar
2tspCornstarch
Instructions
In a bowl, mix together Shrimp, Salt, Black Pepper, and Chinese Cooking Wine. Set aside to marinate.
Prepare the Chow Mein Sauce. In a bowl, mix together Oyster Sauce, Light Soy Sauce, Sugar, Water, Chicken Bouillon, and Cornstarch. Set aside.
Cook the Spaghetti Noodles in a pot of boiling water until al dente according to the package instruction. Drain and set aside.
Heat the wok over high heat. When the wok is smoking hot, add in 1 tbsp Vegetable Oil and the Shrimp. Spread the Shrimp evenly and let them sear for a minute. Flip them over and sear for another minute. Remove and transfer the Shrimp to a bowl.
In the same wok, on medium-high heat, add in 2 tbsp Vegetable Oil. Then add the Garlic, Ginger, and Thai Red Chilies. Stir fry for 15 seconds until fragrant.
Add the Carrot and Cabbage. Stir fry for 2 minutes until soften. Then add in the Green Onions and cook for another 30 seconds.
Add the Noodles and Chow Mein Sauce. Combine everything well. Add in Sesame Oil, cooked Shrimp, and Green Onions. Toss well.
Transfer to serving plates or bowls. Garnish with more Green Onions and drizzle with some Lao Gan Ma Crispy Chill Oil on top. Ready to enjoy!