The flavoring for this time is Chinese Bean Noodles
Finely chop the garlic, ginger, and onions. Mix the ● ingredients together.
Prepare the shrimp by rubbing them with salt and katakuriko (not listed), and rinsing in water. Season with a bit of salt and pepper, and sprinkle with 1 tablespoon sake (not listed).
Put the shrimp from Step 2 and katakuriko into a plastic bag, and coat by shaking the bag.
This time I am using crispy harusame glass noodles. Cut into 5-6 cm pieces, and deep fry.
Fry the noodles a bit at a time, drain the oil, and transfer to a plate. Press down on the noodles with kitchen parchment paper to break them up a bit.
Heat a generous quantity of oil in a pan, and cook the shrimp through. Take them out on a plate after cooking.
Add doubanjiang to the pan from Step 6 and saute the garlic and ginger. Add in the onions once aromatic, and sauté some more.
Once the onions have become transparent, add the shrimp from Step 6 back into the pan, briskly mix in the ● sauce, and it is finished once the sauce has thickened.
Arrange on top of the fried glass noodles, and enjoy!
This is also delicious served with boiled bok choy or shredded cabbage on the side too!
Story Behind this Recipe
I wanted to find a quick and simple way to make my favorite chili shrimp.
You can use regular onions or white leeks for the onions. The sauce will become too thick if you add too much katakuriko, so only use the listed portion size. You can use the fried Chinese bean noodles for anything, so it is convenient.