Shrimp Cantonese In Black Bean Sauce Recipe

1-1/2 lbs large shrimp
1 tsp salted black beans
1 garlic clove, finely grated
1 tsp soy sauce
1 pkg flat rice noodles
2 Tbsps peanut oil
1 garlic clove, chopped
1 inch ginger root, chopped
2 shallots, chopped
1/2 cup hot water
2 tsps cornstarch dissolved in 1 tsp cold water
1 egg, beaten
chopped green onion

Peel and clean the shrimp,then cut in half lengthwise; set aside.

Smash together the salted black beans, garlic, and soy sauce; set aside.

Soak the flat rice noodles in boiling water for 10 minutes; drain well and set aside.

Put the peanut oil in a wok over high heat, add the prepared flat rice noodles and stir fry for about 2 minutes; remove to a bowl and set aside.

Add the shrimp to the wok, stirring for 2 minutes, then add the chopped garlic, ginger, and shallots and continue cooking and stirring until shrimp is pink, about another 2 minutes; push shrimp up the sides of the wok.

Add the salted black bean mixture to the middle of the wok and stir for 1 minute minute, then carefully add hot water, stir until combined, then add the cornstarch mixture and stir again until sauce thickens slightly.

Add the egg to the middle of the wok, stirring until set, then push the shrimp back into the middle of the wok, stir, then add the flat rice noodles and stir until combined and everything is hot. Serve hot in large bowls with chopped green onion on top.