INGREDIENTS

INSTRUCTIONS

Peel and devein the shrimp, leaving the tails on.  Split each lengthwise
through the back almost to the front in order to butterfly. Spread open and
lay cut side down; press to flatten. Set aside.  Bring a pot of salted
water to boil and cook the noodles until tender, about 15 minutes. Drain
and cool. Heat a wok at high temperature with 2 tbs. oil. Add the noodles
and cook without stirring until browned on one side. Turn the noodles over
and cook the other side until golden brown, then break up with chopsticks
and stir-fry briefly. Remove the noodles, drain, and set aside. Reheat the
wok with the remaining 2 tbs. oil. Add the onions, shrimp, and vegetables.
Toss and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes.
Take care not to overcook the shrimp--they cook fast when butterflied. Stir
in the sugar, five-spice powder, soy sauce oyster sauce, and sesame oil.
Add noodles & Chicken Broth. Combine cornstarch w/ cold water to make
smooth paste. Slowly add to stock,stirring constantly. Cook until sauce
thickens & becomes clear. Serve immediately. Chinese five-spice is a
curry-like mixture of spices. Sesame oil is strong & aromatic. Used
sparingly, it is a great complement to many dishes. Both are available at
oriental markets & most grocery stores.
ORIENT EXPRESS
KETCHUM, SUN VALLEY.
BEVERAGE:  TSINGTAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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