Saigon Noodle and Shrimp Stir
1 lb egg noodles
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon chili paste
2 teaspoons Saigon Cinnamon
3 tablespoons sesame oil
1 small white onion, thinly sliced
2 cloves fresh garlic, minced
1/4 lb broccoli, chopped small
1 lb fresh shrimp, peeled and de-veined
3-4 dried chilies
Splash of fish sauce
Bring a medium pot of salted water to a boil, then add the egg noodles and cook to packaged directions.
Meanwhile in a small bowl, combine soy sauce, brown sugar, chili paste and cinnamon, set aside.
Then, heat a skillet or wok over medium-high heat.
Add the sesame oil and heat until almost smoking, then add onions and garlic, cooking for 2-3 minutes (reduce heat if ingredients are cooking too quickly).
Add the broccoli, cooking for an additional 2-3 minutes, then add shrimp and dried chilies, cooking until the shrimp are just pink.
Drain the cooked noodles, then add to the mixture and turn down heat to low.
Add the soy sauce mixture and fish sauce, heating through for just a minute to coat all of the ingredients, then turn off the heat and serve.