Firecracker Sesame Noodles with Prawns

Noodles are served in the course of Lunar New Year celebrations to symbolize long daily life. This lo-mein and prawn dish is a favorite at Kathy Fang’s property. Fang, the chef-owner of Fang restaurant in San Francisco, mixes Chinese sesame paste with Chinese black vinegar to build a creamy umami chunk that she phone calls “highly addictive.” In a pinch, you can use balsamic vinegar as an alternative of Chinese black vinegar and peanut butter in spot of Chinese sesame paste, Fang suggests.

Chile pepper flakes add kick to this dish, and the spice aspect can be amplified by drizzling extra chili oil more than the completed dish.

Firecracker Sesame Noodles with Prawns

Serves 4

Elements

16 ounces wheat noodles or dry egg noodles

12 raw prawns with tails remaining on, but shells removed

2 tablespoons chile flakes

¼ teaspoon salt

¼ cup soy sauce

2 tablespoons Chinese sesame paste (peanut butter works too)

1 tablespoon Chinese black vinegar (balsamic performs much too)

2 tablespoons sugar

2 tablespoons canola oil

½ cup chopped eco-friendly onions

Chili oil for drizzling

Instructions

Cook dinner noodles till al dente, in accordance to bundle instructions. Drain, reserving ¼ cup of the pasta h2o.

Meanwhile, warmth a non-stick wok until scorching, insert shrimp, chile flakes and salt. Stir fry for 5 minutes or right up until the shrimp is about 80 p.c cooked via.