Ingredients

• 6 ounces egg noodles
• 2 tablespoons Dave’s Ancho Powder
• 2 Serrano chili peppers, sliced
• 4 cloves Catch a Fire Jalapeno Garlic, chopped
• ½ pound large shrimp, peeled and deveined
• 2 tablespoons Sriracha Hot Chili Hot Sauce
• 2 teaspoons Psycho Soy 
• 2 tablespoons fish sauce
• 2 tablespoons Extravagonzo Red Chili Culinary Oil
• Salt and pepper to taste
• Chopped parsley for garnish

Cooking Directions

1. Boil the noodles per the packaging instructions in salted water. They won’t take long. While they are boiling…
2. Heat a large wok to medium-high heat and add 1 tablespoon Extravagonzo Red Chili Culinary Oil.
3. Add Dave’s Ancho Powder and Serrano pepper slices. Cook about 5 minutes.
4. Add Catch a Fire Jalapeno Garlic and shrimp. Season with salt and pepper.
5. Cook for 2 minutes, then flip the shrimp and cook another 2 minutes, or until the shrimp is cooked through and nice and pink.
6. Add Psycho Soy , fish sauce, remaining Extravagonzo Red Chili Culinary Oil and Sriracha Hot Chili Hot Sauce. Toss everything to coat.
7. Remove from heat and add in the noodles. Toss to coat everything with the sauce.
8. Set into bowls and garnish with parsley.
9. Serve!