Garlic noodles and shrimp from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • Delys77 on May 05, 2017

    I agree with LN, not bad but not outstanding either.

  • L.Nightshade on January 06, 2015

    Well, it was colorful. Mr. NS (who has a long history of cooking Chinese food, and an extensive collection of Chinese cookbooks) thinks one big problem was that by the time the shrimp go in with the liquid, they are just getting steamed, and would have a much improved texture if they were stir fried dry, removed, and added later. My biggest objection was lack of complex flavor. Thank goodness for the heat of the added serrano. We both came to the conclusion that if this was fast-food Chinese takeout, we'd think, hmm, not bad. But for a home-cooked dish, it left a lot to be desired.

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