8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon green onion (white part only)
1 tablespoon chili paste

Firecracker Sauce
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste

Shrimp Marinade
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet shrimp into medium hot oil. Slightly undercook.

Drain wok, wipe out excess oil. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok. Stir fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs.

Servings: 4