Shrimp Noodle Bowl

This shrimp noodle bowl meal is what I like to call quick and dirty. It takes no time to make, but can be not only delicious, but healthy to boot. Now I've outlined some very basic ingredients below, but you can make a whole pile 'o mutants of this particular dish. (Mutants in a good way though.) Instead of leek, use green onion, or shallots; instead of shrimp, use scallops or chicken. Add different vegetables depending on the meat you’re using, peppers, zucchini and mushrooms all go well in a dish with chicken. My personal favourite is to use scallops, water chestnuts and a whole pile of dried chilli peppers in a Soya, Rice Wine and Mustard mixture....m-m-good, but beware, it's ultra spicy. You can also eliminate the chicken stock and replace with white wine, or teriyaki sauce. It's all good!

Serves: 2

Ingredients

1 tbsp Olive Oil

I Large Leek - chopped

2 Garlic Cloves, minced

Fresh Ginger (1/2" sq) - grated

12 Fresh Tiger Shrimp (serves 2)

1/2 cup Chicken Stock

1 tbsp Soya Sauce

Salt and Pepper to taste

1 Pkg. Chinese Noodles (Egg or Rice)

Preparation

• Cook the noodles to al dente and set them aside.
• Prepare your shrimp and set aside. (Take the tails of those badboys.)
• Chop your leaks however you like them, I personally like them just sliced for this recipe, keeps them nice and round, easy to eat with chop sticks.
• Heat your pan to medium-high heat, then throw in your oil and leeks. Cook for about 3 minutes, then add the garlic, ginger and soya sauce. Cook for about 2 more minutes. Toss in your shrimp and cook for 1 more minute. Add about a 1/4 of the chicken stock until it boils (About 2 or 3 minutes.) Add your salt and pepper and let it boil for another 2 minutes, constantly stirring. (If you like it soupier add the rest of the broth, otherwise, chuck it.)
• Put your noodles in a bowl and dump the mixture on top.