P. F. CHANG'S CHINA BISTRO FIRECRACKER SHRIMP II

8 oz. medium shrimp, peeled and deveined
3 T. diced green pepper
3 T. diced yellow onion
10 oz. cooked egg noodles
1 T. minced garlic
3 T. diced red pepper
1 T. green onion (white part only)
1 T. chili paste

Firecracker Sauce
2 T. chili bean sauce/paste
1 C. chicken stock
1/2 C. rice wine
2 T. oyster sauce
1 T. chili paste

Shrimp Marinade
1/2 tsp. cornstarch
1/4 tsp. white pepper
2 T. vegetable oil
1 egg white

Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet shrimp into medium hot oil. Slightly undercook. Drain wok, wipe out excess oil. Add noodles 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. Servings: 4