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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
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.