For its 23rd year, Ala Moana Center will host one of Hawaii’s largest Fourth of July fireworks shows, 8:30 p.m. Friday off Magic Island at Ala Moana Beach Park. The display is expected to draw more than 30,000 spectators.

In preparation for the event, no vehicles will be permitted to park on-site between 10 p.m. Thursday and 4 a.m. Friday.

Here are fiery recipes to celebrate the holiday. Happy Independence Day!

SPICY FIRECRACKER BEEF NOODLE SALAD
» Marinade:
1 teaspoon low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons chili garlic sauce
1/2 teaspoon five spice powder
1/2 teaspoon freshly grated ginger
3 cloves garlic, roughly chopped
Pepper, to taste
1 tablespoon vegetable oil
» Salad:
4 ounces skirt steak
2 tablespoons vegetable oil
2 tablespoons fish sauce
4 tablespoons rice vinegar
1/3 cup shredded carrots
1/4 cup chopped peanuts
1/2 cup cilantro
1 (8-ounce) package rice noodles, cooked and drained
2 cups chopped lettuce

In large bowl, mix marinade ingredients; add steak and chill 1 hour.

In another bowl, combine vegetable oil, fish sauce, vinegar and carrots; refrigerate.

Over medium-high, preheat well-oiled frying pan. Remove beef from marinade; sear each side 2 minutes.

Slice across the grain. Save drippings.

In same pan, sear beef slices 1-2 minutes to caramelize. Add beef to drippings; set aside.

In large bowl, toss dressing, peanuts, cilantro; add noodles and lettuce. Top with beef. Serves 2.

Approximate nutritional information, per serving: 850 calories, 36 g fat, 5 g saturated fat, 35 mg cholesterol, 1,600 mg sodium, 108 g carbohydrate, 5 g fiber, 5 g sugar, 25 g protein

FIRECRACKER CHICKEN
4 tablespoons canola oil
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper, to taste
1 cup cornstarch
2 eggs
1/4 cup sliced green onions
» Sauce:
1/3 cup Sriracha or favorite bottled Asian hot sauce
1 cup brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/4 teaspoon crushed red pepper flakes
Salt, to taste

Preheat oven to 325 degrees. In large skillet over medium, heat oil.

Cut chicken into bite-size pieces; season with salt and pepper. Place cornstarch in gallon-sized zipper-style bag; add chicken and seal bag, toss to coat chicken.

Whisk eggs in shallow bowl. Dip cornstarch-coated chicken pieces in egg, place in single layer in skillet. Cook 1 to 2 minutes on each side or until golden brown.

Place pieces in single layer in a 9-by-13-inch baking dish.

Mix sauce ingredients and pour over chicken. Bake 1 hour or until juices run clear. Turn chicken occasionally to evenly coat with sauce.

Place in serving dish. Garnish with green onions. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 460 calories, 14 g fat, 2 g saturated fat, 135 mg cholesterol, 500 mg sodium, 56 g carbohydrate, no fiber, 36 g sugar, 26 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.