Chili Shrimp with Pan Fried Egg Noodles

This dish was pretty simple and quick, ready in about 20 minutes from start to finish. I bought pan fried egg noodles from my local Asian market, along with fresh shrimp (they're the best- the frozen ones sometimes have a "packaged" taste).

Ingredients:
- 1.5 lbs fresh shrimp
- 1 package of pan fried egg noodle
- 1 red long hot pepper or 4 thai peppers, diced with seeds
- 3 scallion stalks
- 1 medium white onion, sliced
- 10 cloves of garlic, chopped
- 2-3 tbsp. of sesame oil

Bring a pot of water to a boil. Once rolling, add the noodles and let soak for about one minute or until desired tenderness. Drain and set aside,

In a wok, add about 2-3 tbsp. of sesame oil. Once hot, add the diced peppers, onion, and garlic and sautee until the onions slightly soften.  Then, add the shrimp and cook until nearly done. Once the shrimp begin to turn pink, add the noodles to the wok with about 4 tbsp. of dark, sweet (thick) soy sauce and about 1-2 tbsp. of regular soy sauce (more or less, depending on desired consistency of sauce). Remove from heat and top with sliced scallions.

Enjoy!