Long-Life Noodle Soup With Hoisin Marinated Shrimp

• 1 lb cleaned, shelled and deveined shrimp
• Instant Chinese Egg noodles
• Marinade:
• 4 TBS Hoisin Sauce
• 2 tsp Sambal Oelek
• 1 TBS brown sugar
• 1.5 TBS Rice Wine Vinegar
• Juice of 1/2 lemon
• 4 cloves garlic, minced
• 1 TBS Peanut Oil
• Soup Base:
• 3 TBS Peanut Oil
• 1/2 Red onion in thin strips
• 1 Green bell pepper, chopped
• 1 Red bell pepper, chopped
• 1/4 cup sake, or white wine
• 1/2 cup chicken broth
• 2 TBS Rice Wine Vinegar
• 2 TBS fish sauce (nam pla)
• 1 TBS Mirin
• 1.5 TBS Soy Sauce
• 1 tsp Tamarind soup base powder
• 1/2 cup whole, peeled unroasted peanuts
• 4-5 sprigs coriander leaves, chopped

1. Combine the marinade ingredients with the shrimp and mix to coat shrimp. Cover and marinate for 30 minutes in fridge.
2. In a separate pot, par-cook the egg noodles in boiling water, or as per cooking instructions on package.
3. Heat 3 TBS peanut oil in a wok or large saute pan. On medium high heat, add the onion and saute until soft. Add the shrimp and saute 1-2 minutes.
4. Add the sake, broth, vinegar, fish sauce, mirin and soy sauce and cook the shrimp stirring occasionally over 2-3 minutes. Add the tamarind powder and stir. As shrimp begin to curl, add the peanuts and cook for 2 minutes on medium heat. Add the par-cooked noodles and simmer for anotehr 2-3 mintutes. Turn off heat and garnish with chopped coriander.

shrimp, egg noodles, marinade, hoisin sauce, sambal, brown sugar, vinegar, lemon, garlic, peanut oil, peanut oil, red onion, green bell pepper, red bell pepper, sake, chicken broth, vinegar, fish sauce, mirin, soy sauce, tamarind soup base powder, peanuts, coriander

Taken from www.epicurious.com/recipes/member/views/long-life-noodle-soup-with-hoisin-marinated-shrimp-1201516 (may not work)