Simple or Sensational

XO sauce is a sauce that you will have to go to an Asian grocer for, but it is clearly marked, so you should have no problem.  If you cannot find it you can omit it all together or substitute another type of chili sauce, but start with a little and check for temperature.  I have given measurements for the vegetables here, but I wouldn’t suggest you weigh them.  Really with veggies you can’t really go wrong, so add as much as you like.  You can also play around with the types of vegetables you add, broccoli, beans, whatever you have in your refrigerator

1 lb precooked, hokien noodles

8 oz shrimp, shelled and butterfied

2 cloves of garlic, crushed

1 inch piece of fresh ginger, very finely chopped

8 oz snow peas

½ red pepper, finely sliced

4 oz baby corn

6 oz of fresh shitake mushrooms, quartered

2 eggs

4 tablespoons hoisin sauce

2 tablespoons lite soy sauce

2 tablespoons tomato ketchup

4 teaspoons rice wine vinegar

Place the noodle in a bowl and cover with boiling water.  Peel the shrimp and butterfly. Combine the eggs with 2 tablespoons of water and whisk well.  Pour the egg into a non stick fry pan and cook until set.  Effectively you are making a very thin omelet.  Remove the egg from the pan, roll up and slice into pieces.     In a small bowl combine the hoisin, soy, ketchup, vinegar and xo sauce, and mix to combine.  In a non stick wok, fry the garlic and ginger until just transparent, about 2 minutes.  Do not allow to burn of the dish will be bitter.  Add the shrimp fry until it just turns pink.  Add the vegetables and stir fry for about 2 minutes.  Drain the noodles.  Add the noodles, sauce and egg to the wok.  Mix until just combined.  Serve immediately.