How to make it

  • Combine broth, 1 1/2 tbsp cornstartch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chili paste and sesame oil, stirring with whisk. Set aside.
  • Peel shrimp, leaving tails intact (I didn't). Starting at tail end, butterfly each shrimp, cutting to but not through the underside and discard vein.
  • Combine 1 1/2 tsp cornstarch, 1 tbsp cornstarch, 1 tbsp sake and 1 tbsp soy sauce in a large bowl stirring with a whisk. Add shrimp, toss gently to coat and set aside.
  • Heat 1 1/2 tbsp oil in large nonstick wok or skillet over med high heat.
  • Add shrimp over med high saute 4 min.
  • Remove shrimp from pan. Wipe pan clean with paper towels.
  • Add 1 tbsp oil to pan. Stir in onions, ginger, and garlic. Saute 30 sec.
  • Add bell peppers and carrots saute 2 minutes.
  • Add snow peas and simer 1 minute.
  • Stir in shrimp and broth mix, bring to boil and cook 1 min or until slightly thickened, stirring constantly.
  • Add noodles and cook 1 min or until slightly thickened and thorougly heated.
  • Calories - 344 per serving, Fat 7 g, Protein 20 grams, fibre 2.8 grams, sodium 507 mg.

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    sounds very good thank you for sharing... 5 forks
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