Recipe for P. F. Changs Firecracker Shrimp ii 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz medium shrimp peeled, deveined
3 tbl diced green pepper
3 tbl diced yellow onion
10 oz cooked egg noodles
1 tbl minced garlic
3 tbl diced red pepper
1 tbl diced green onion, white part only
1 tbl chili paste
----------------- FIRECRACKER SAUCE ----------------
2 tbl chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tbl oyster sauce
1 tbl chili paste
----------------- SHRIMP MARINADE ----------------
1/2 tsp cornstarch
1/4 tsp freshly-ground white pepper
2 tbl vegetable oil
Instructions:
Instructions: Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame oil.

Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil. Slightly undercook. Drain wok, wipe out excess oil.

Add noodles to wok 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.

This recipe yields 4 servings.

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