Shrimp with Green Pepper and Chilli Black Bean Sauce

Fast and impressive, two words close to my culinary heart.  The sauce is scratch made from the collection of chinese condiments that lie mostly in the fridge.

I'm also a sucker for a noodle fry.

We have diced green pepper and red onion for vegetable goodness (truly I prefer brown or yellow onion as it stays crunchier when stir fried however, using what you have doesn't hurt).

The Shrimp are frozen and raw.  In Britland almost all shrimp is frozen, so I buy higher welfare 'jumbo or king' that I'd call medium at best.  Simply defrost them at the start of meal preparation and clean (mine are already shelled).

And, it is a noodle fry..because..my kitchen my rules.

There's plenty of umami and chilli, whilst this version isn't overly salty.  A pack of fermented salted black beans lies patiently in the fridge, waiting for moments such as these.

Ingredients (2):

10 shrimp, raw and cleaned

Veges:

1 small to medium green pepper, seeded and diced

1 medium onion, peeled and diced to the same size as the pepper

1/2 TBSP high temperature oil

Sauce:

1 garlic clove, crushed

1.5 tsp ginger, grated 

2 red chillies, chopped

1/2 tsp chilli garlic sauce (lee kum kee)

2 tsp fermented, salted black beans, rinsed and chopped

1 TBSP light soy

1 TBSP shaohing wine

1/2 tsp sesame oil

2 TBSP water

2 nests of egg noodles, cooked according to instructions, rinsed and drained.

Method:

Prepare shrimp as required.

Make sauce by combining everything.

Stir fry onion and peppers, 1 minute in a hot wok or pan, we're looking for a light char on the veges.  Add an extra splash of shaoshing (around 1 or 2 tsp).

Add shrimp, stir.  

After around 1 minute, add noodles and stir.

Add sauce. Stir and turn off the heat when your shrimp is just cooked and the sauce has flavoured the noodles.

More from Loïc's wok:

Pork Rib Tips Oyster Mushroom

Chongqing Style Noodles with Cime di Rapa