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Saucy Shrimp Over Chinese Noodle Cakes

Image for Saucy Shrimp Over Chinese Noodle Cakes
plate

Yield

Makes 4 servings

kikkoman products used:

ingredients

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

directions

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

Ingredients:
1/2 pound capellini (angel hair pasta)
4 tablespoons vegetable oil, divided

Instructions:
Cook capellini according to package directions. Drain, rinse under cold water and drain thoro

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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