Preparation:   

Preparation time: 15 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

  Shrimp

• 1/2 lb shrimp
• 1/8 tsp baking soda
• 1/4 tsp white pepper
• 1 tbsp light soy sauce
• 1 tbsp cornstarch

 Sauce

• 6 cloves garlic minced; divide in half
• 1/2 tbsp ginger minced
• 4 stalks green onion chopped
• 1 tbsp szechuan chili flakes
• 1 tbsp sesame seeds
• 1/2 tbsp sugar
• 1 tsp sesame oil
• 1 tbsp Chinese black vinegar
• 1 tbsp light soy sauce
• 1/4 tsp msg optional
• salt to taste
• 1 tbsp shaoxing wine to deglaze
• 3 tbsp neutral oil

  Noodles

• 8 oz noodles I used wheat noodles

 Instructions:

1. Marinate shrimp for 15 minutes with baking soda, white pepper, soy sauce, and cornstarch and set aside.
2. Prep garlic, ginger, and green onion. In a bowl, add half your garlic with your ginger, green onion, Szechuan chili flakes, sesame seeds, and sugar.
3. Over high heat, fry your garlic for 15 seconds, then cook your protein and set aside.
4. Heat 3 tbsp of neutral oil (I prefer avocado) until it reaches 350F. Pour oil directly over your chili flake and aromatics.
5. Finish sauce by adding sesame oil, Chinese black vinegar, light soy sauce, msg, and salt to taste.
6. Cook your noodles to al dente and combine directly to the sauce along with your protein. Enjoy!