12 ounces dried Chinese wheat or egg noodles
12 ounces peeled and de-veined shrimp (31 to 40 per lb.)
2 tsp Chinese rice wine (shaoxing) or dry sherry
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
2 cups (8 ounces) green beans, cut in 2 inch lengths
2 tbsp vegetable oil
1 cup thinly slivered onion
2 tbsp minced garlic
1/2 cup thinly slivered carrot
1 cup thinly slivered red bell pepper
About 1 tbsp minced jalapeño chiles, or to taste (optional)
2 tbsp soy sauce
Make sure you have: 14 inch Wok or a 12 inch frying pan
1. In an 8- to 10-quart pan over high heat, bring 3 to 4 quarts water to a boil. Drop the noodles into water; stir to separate. Boil gently just until the noodles are barely tender to bite, 5 to 6 minutes.
2. While the noodles cook, in a medium bowl, mix the shrimp, wine, 1/2 teaspoon salt, and pepper.
3. When the noodles are barely tender to bite, add the beans to the noodles. Cook just until the beans are bright green, about 30 seconds. Drain the noodles and beans, rinse well with hot water, and drain again.
4. Set a 14-inch wok over high heat. When the pan is hot, add the oil and rotate the pan to spread oil. Add the onion, garlic, carrot, bell pepper, and chile. Stir-fry until the onion begins to brown, 1 to 2 minutes. Add the shrimp mixture and stir-fry until the shrimp are pink, about 2 minutes.
5. If the vegetables are beginning to burn, reduce the heat to medium-high or medium; otherwise continue on high heat. Add the noodles with beans and the soy sauce. Stir-fry until the noodles are hot and ingredients are well blended, 2 to 3 minutes. Add salt to taste, if needed. Pour into a serving dish or plates.
Tips: Use a well-seasoned wok or a nonstick wok, so noodles won’t stick. If needed, add more oil. You can substitute 14 to 16 ounces fresh Chinese wheat noodles for the dried noodles. With your hands, loosen noodles before adding to water and cook just until barely tender to bite, 3 to 4 minutes. If desired, serve with extra soy sauce with minced chiles to add to taste.