Grams Shrimps (peeled and deveined)200
Grams Dry Noodle (egg or rice noodle)1/2
Cup Bean Sprouts 1/2
Cup Snow Peas 3
Clove Garlic (finely chopped)1/2
Small Onion (finely chopped)4
Thin slice(s) Ginger 1 1/2
Tablespoon Oil (cooking, sun flower or vegetable)1
Teaspoon Salt (to taste)2
Teaspoon Soy Sauce 1
Teaspoon Sesame Oil 1
Medium Red Chili (diagonally cut into thin slices)5
Medium Coriander Leaves (chopped)
Put shrimps in to a medium size mixing bowl then add 1/2 teaspoon of salt, 1 teaspoon of Soy sauce & mix well together. Set this a side to lightly marinade the shrimps.
On a large boiling pot heat up water to boiling point & add 1/2 teaspoon of salt and Dry Noodles and cook according to Noodles package directions, normally 6 to 10 minutes.
As noodles cooking in an another pot, heat up a medium size wok or sauce pan & add oil. Let oil heat up for about a minute then add marinated shrimp & stir fry it for about 3 minutes When shrimps are cooked half way through add garlic & onion and stir fry for further 2 minutes. When garlic & onion sweat enough add ginger and cook for 2 minutes.
Then add Bean Sprouts, Snow Peas & remaining Soy sauce to the wok and stir fry for 2 minutes. Turn off the heat of the wok or set a side after adding Sesame Oil, diagonally cut Red Chili & chopped Coriander Leaves. Make sure To mix all together.
By the time on the boiling pot Noodles are cooked & ready to drain the excess water. Make sure Noodles are cooked properly before you drain the excess water (you can also keep 1/4 cup of the excess water If you like your noodle in soup mode). Once the noodle drained enough quickly transfer it to standing by wok with shrimps stir fry & mix all well together. Always serve hot.