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Chinese Noodle Cakes*
2 tablespoons cornstarch, divided
4 tablespoons Kikkoman Soy Sauce, divided
1 teaspoon tomato ketchup
1/2 pound medium-size shrimp, shelled and deveined
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
1 large green bell pepper, cut into 1-inch squares
1 medium onion, chunked
2 stalks celery, cut diagonally into thin slices
2 medium tomatoes, chunked
Prepare Chinese Noodle Cakes. Combine 1 tablespoon cornstarch and 3 tablespoon soy sauce with ketchup and 1-1/4 cups water; set aside. Blend remaining cornstarch and soy sauce; stir in shrimp until coated. Heat 1 tablespoon oil in hot wok or skillet over high heat. Add shrimp and stir-fry 1 minute; remove. Heat remaining oil in same pan. Add garlic and ginger; stir-fry until fragrant. Add green pepper, onion and celery; stir-fry 4 minutes. Stir in soy sauce mixture, shrimp and tomatoes. Cook and stir until sauce boils and thickens. Cut Chinese Noodle Cakes into squares and serve with shrimp mixture.
*Chinese Noodle Cakes
1/2 pound capellini (angel hair pasta)
4 tablespoons vegetable oil, divided
Cook capellini according to package directions. Drain, rinse under cold water and drain thoro
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