8 large green shrimp*
9 ½ oz. Chinese rice noodles
½ oz. cooking oil
1 cup coarsely chopped onion
½ cup sliced bamboo shoots
½ cup sliced water chestnuts
1 cup bean sprouts
1 cup diced Chinese cabbage
½ teaspoon sugar
½ teaspoon five-spice powder
1½ teaspoon Soy sauce
1½ teaspoon Oyster sauce
1 teaspoon Sesame oil
1½ cups chicken broth
2 tablespoons cornstarch
½ cup cold water
Method: Peel and de-vein the shrimp, leaving the tails on. Split each lengthwise through the back and 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 tablespoons 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 tablespoons oil. Add the onions, shrimp, and vegetables. Toss and stir-fry until the vegetables are crispy but tender, 2 to 3 minutes. Take care not to overcook the shrimp -- they cook faster when butterflied. Stir in the sugar, five-spice powder, Soy sauce, Oyster sauce, and Sesame oil. Add noodles and chicken broth. Combine cornstarch with cold water to make a smooth paste. Slowly add to stock, stirring constantly. Cook until sauce thickens and becomes clear. Serve immediately. Serves 4
*Green shrimp - a common edible shrimp (Peneus setiferus) of the south Atlantic coast of No. America that is whitish in color with dark antennae