Hot Chili Shrimp on Yellow Shi Noodles


This is one of my favorite wok dishes: fast and simple but truly delish! The flavors are spicy, sweet and delicately tangy. To create the sweetness, I use tomato ketchup which gives great color too – it’s a really versatile pantry ingredient. You could also make it a seafood medley by adding scallops and squid, served over steamed Thai rice or crispy pan-fried noodles. Shi noodles are a great accompaniment. They are wheat flour noodles, thinner than spaghetti, and they absorb the flavors of the sauce really well. Do make sure you serve this dish instantly, otherwise the herbs start to wilt!

Preparation time: 15 minutes
Cooking time: 10 minutes


  • 5 oz dried yellow shi noodles or other wheat flour noodles
  • 2 tablespoons olive oil, plus extra for drizzling
  • 6 large garlic cloves, crushed and chopped
  • 1 tablespoon freshly grated ginger
  • 3 medium red chilies, seeded and chopped
  • 10½ oz fresh raw tiger shrimp, shelled and deveined (tail on or off, optional)
  • ⅓ cup boiling water
  • 1 tablespoon lime juice
  • 2 spring onions, chopped lengthways
  • 4 tablespoons freshly chopped cilantro, stalks and leaves

For the Sauce

  • ¾ cup boiling water
  • 5 tablespoons ketchup
  • 2 tablespoons light soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch


  1. Prepare the noodles according to the instructions on the packet, drain and immediately refresh under cold running water to rinse away the starch and keep them springy. Set aside.
  2. Mix all the ingredients for the sauce and set aside.
  3. Heat a wok over high heat and add the olive oil. Add the garlic, ginger and chilies, stir fry for a few seconds then add the shrimp and stir fry until they start to go pink.
  4. Stir in the sauce ingredients and cook for less than 1 minute, then add the ⅓ cup boiling water, the lime juice, spring onions and cilantro.
  5. Refresh the prepared noodles under boiling water, then drizzle with some olive oil and divide between 2 bowls. Place the shrimp and sauce on top and serve immediately.