A lot of Asian noodle dishes appear on this blog, but this is one of the best and definitely worth repeating. The keys are fermented soy beans, which add a lot of savory flavor, and ground chicken, which adds a lot of body to the dish and really binds the sauce and the noodles together. I switched up the recipe by using ground chicken instead of pork and shrimp instead of chicken breast, which I loved. I also have a hard time finding Chinese egg noodles, so I substituted thin spaghetti, which works well. I added some vegetables as well, using asparagus and mushrooms, our favorites. This recipe serves 4 and is adapted from the Big Bowl cookbook.
3/4 lb. dried thin spaghetti, cooked until al dente and tossed with a little oil
3 T vegetable or peanut oil
1/2 lb. shrimp, peeled and deveined
3 t cornstarch
1/4 t salt
1 1/2 t sesame oil
3 T fermented soy beans
1 1/2 T chili garlic paste
2 t sugar
2 T rice wine or dry sherry
2 T chopped fresh ginger
2 T chopped fresh garlic
1 Serrano chili, seeds remove and chopped
1/2 lb ground chicken or turkey
2 t dark soy sauce
1 c chicken stock
1 t cornstarch mixed with 1 t water
1/2 c asparagus, cut into 1″ chunks
8 oz package sliced mushrooms
Cook pasta, toss with oil and set aside. Combine shrimp with 1 t cornstarch, 1/4 t salt and sesame oil and set aside.
Mix soybeans, chili paste, sugar and wine and set aside. Mix remaining 2 t cornstarch with 2 t water and set aside.
Heat 1 T oil in a wok over high heat until hot but not smoking. Add the shrimp and cook until just pink but not cooked through and set aside. Add additional oil if needed and add the asparagus and mushrooms and stir fry until tender. Remove from pan and set aside.
Add additional tablespoon of oil an add the ginger, garlic and Serrano chili and stir briefly until fragrant. Add the ground chicken or turkey and stir fry until cooked, breaking it apart with a spatula. Add the soy sauce and cook, stirring, until incorporated.
Add the bean sauce and chili paste mixture and cook, stirring, until thoroughly mixed. Add the chicken stock and heat until boiling, about 2-3 minutes. Add the noodles and cook, stirring until mixed. Add the shrimp and vegetables and stir fry until heated through. Mix the cornstarch and water slurry, and add to the pan, tossing until sauce is thickened.