Chef Soupy's Spicy Shrimp Noodles & Red Velvet Cheesecake

Chef Soupy making Spicy Shrimp Noodles in the Great Day Kitchen

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.

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Spicy Shrimp Noodles


  • 3 garlic cloves, thinly sliced
  • 2 large eggs, beaten with a fork
  • 2 cups of peeled shrimps
  • 2 teaspoons Sriracha or other hot sauce
  • juice of 1/2 lime, or to taste
  • 1 cup cilantro leaves
  • 2 tablespoons sesame seeds or chopped roasted peanuts, optional
  • 1 cup thinly sliced scallions
  • 3 tablespoons soy sauce, more to taste
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sherry vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt, more as needed
  • 6 ounces rice noodles


  1. In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil, and salt. Let stand while you prepare the noodles.
  2. In a large pot of boiling water, cook noodles until they are halfway done. Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  3. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes, then add the shrimp. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, add remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Red Velvet Cheesecake Heart


  • Heart shaped cooking pan
  • 2 cups cream cheese (room temperature)
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup red velvet brownie mix
  • 1 tablespoon red velvet cake mix


  1. Mix cream cheese and sugar in standing mixing bowl until light and fluffy.
  2. Add eggs one at a time.
  3. Once fully mixed, add vanilla extract.
  4. Spray heart shaped pan with cooking spray.
  5. Add the red velvet brownie mix into the pan and bake at 325 for 20 minutes.
  6. Once cooled pour the cheesecake mix into the pan and swirl the red velvet cake mix throughout the cheesecake.
  7. Bake at a temperature of 300 degrees for 35-45 minutes.

Simple Food made with Love!

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