- 1 1/4 cups fat-free, less-sodium chicken broth
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 3 tablespoons sake (rice wine), divided
- 4 teaspoons honey, divided
- 2 teaspoons chili sauce (such as Sriracha)
- 1 teaspoon dark sesame oil
- 1 pound large shrimp, peeled & deveined
- 2 1/2 tablespoons peanut oil, divided
- 1 bunch green onions, sliced
- 2 tablespoons minced peeled fresh ginger
- 5 garlic cloves, thinly sliced, divided
- 1 red bell pepper cut into strips
- 3/4 cup (1/4-inch-thick) diagonally cut carrot
- 1 1/2 cups snow or sugar snap peas, trimmed (about 4 ounces)
- 1 can sliced water chestnuts
- 3 cups hot cooked wide lo mein, udon or rice noodles (about 8 ounces uncooked pasta)
1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, one clove garlic and sesame oil, stirring with a whisk; set aside.
2. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk.
Add shrimp; toss gently to coat.
3. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels.
4. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds.
5. Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute.
6. While vegetables saute, prepare noodles according to package.
7. Stir in shrimp, water chestnuts and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly.
8. Serve over hot noodles.
* The original recipe called for you to butterfly the shrimp, leaving the tails on. That's just more work than necessary. Just use EZ Peel shrimp.
* This dish was a bit spicy for my liking, but The Hubs said it wasn't too hot. Adjust the chili sauce according to your preference.
* If you use rice noodles, this recipe makes 4 servings with about 400 calories each.