(1) Shelled and deveined.
Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
Alternatively, add warm baked tofu cubes on the plated dish.
QUICK TOFU CUBES RECIPE:
Drain 1 lb firm tofu and cut it into 1/2 cubes.
Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.
(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
(3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
Alternatively, skip the noodles and serve the sauce over cooked rice.
(4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
For soy sauce substitutes click here.
(5) Alternatively, divide the ingredients in half and cook in two batches.
If you like, use a large wok instead of the pan.