Shrimp Stir-Fry with Fried Egg and Flavored Vinegar

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside.
    • Flavored Vinegar
    • 1/2 cup white wine vinegar
    • 2 teaspoons sugar
    • 1 tablespoon chile oil or chile flakes
    • Kosher salt
    • Finely chopped fresh chives
    • Fried Egg
    • 1 tablespoon vegetable oil
    • 4 eggs
    • 1 tablespoon butter
    • Shrimp Stir-Fry
    • 2 (12-ounce) packages thick pre-cooked egg noodles
    • 1/3 cup oyster sauce
    • 1/3 cup water
    • 1/4 cup vegetable oil
    • 1/2 red onion, julienned
    • 2 cups shiitake mushrooms, stemmed and quartered
    • 2 cloves garlic, chopped
    • 16 large (21/25) shrimp, peeled and deveined
    • 2 tablespoons finely chopped fresh ginger
    • 3 plum tomatoes, medium diced
    • Bunch green onions, chopped
    • 1 1/2 cups spinach, stemmed, washed, dried and coarsely chopped
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        • Print Recipe

        Directions

        For the vinegar:
        Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving.

        For the egg:
        In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside.

        For the stir fry:

        In a small bowl, stir the oyster sauce and water together, and set aside.

        Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss.

        Remove the wok from the heat, and add the spinach, and toss. Divide the stir fry among 4 warmed serving bowls, and layer 1 fried egg over each portion.

        Spoon the flavored vinegar and chives over the fried egg.

        Cook's Note: Enjoy the side with the Chinese Roast Pork.

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        4

        Newest Ratings and Reviews

        Read all 3 reviews

        • on March 17, 2013

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          Awesome Recipe! Tried it the same day I watched the show and I loved it!!! I wasn't too sure about the vinegar, but that's what really made the dish. I posted the recipe, that's how much I loved it! Great Job Roger!!!!!!

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        • on August 15, 2012

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          We loved it ! I did use broth instead of water with the oyster sauce. Also I put in water chestnut and bamboo shoots just cause we like them. But the flavor was wonderful !!

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        • on June 20, 2011

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          A very light dish - easy to halve the recipe for a smaller yield. As the chef suggests, best to have all ingredients prepared and at-hand as this is put together very fast.

          I will make this again, but I want more flavor. Next time, I will substitute broth in place of the water combined with the oyster sauce.

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