INGREDIENTS

• A pack of fresh rice noodles

• A handful of Chinese mustard greens (you can also use broccoli) - you will need to separate the stem and leaves. The bottom of the stem is tough and hard to eat. You will need to trim this off and discard it. Chop the stem into long pieces and leave the leaves intact.

• 2 medium carrots chopped

• 1 celery stem chopped

• 2 green onion chopped - you will use both the white and green parts

• 2 cloves of garlic

• One pound of shrimp

• 1 tablespoon of cornstarch mixed with ¼ cup of water

• Tang’s stir fry sauce (click to see recipe)

• 1 tablespoon of soy sauce

• 1 egg beaten

• 1.5 tablespoon of Chinese cooking wine

DIRECTIONS

1. Separate noodles. Once separated, pour a tablespoon of soy sauce on the noodles and microwave for three minute.

2. Grease a wok or pan with olive oil. Once hot, add in garlic until it is golden brown (you will need to stir quickly, so it will not burn).

3. Add in your shrimp until it is cooked (about a minute or so).

4. Once your shrimp is cooked, take it out of the pan and place aside.

5. Add the stem part of your chinese mustard greens, carrots, and celery. Stir for two minutes.

6. Add the white part of your green onion, leaf part of the mustard greens, Tang’s stir fry sauce, and the rest of the green onion

7. Keep stirring until your vegetables are cooked (about three minutes if you like it crunchy)

8. Next add your cooked shrimp, chinese cooking wine, and beaten egg. Stir for a minute or so.

9. Add your cornstarch mixed with water. Stir for about three minutes.

10. Add your noodles. Stir until noodles are coated.

11. Eat and enjoy!