Hot & SpicyShrimp With Noodles

By á-46474

2 Servings; can be doubled

Ingredients

• 1 C. fresh orange juice
• 1/2 C. chicken stock or canned broth
• 1/4 C. soy sauce
• 2 T. grated orange peel
• 2 t. sugar
• 3 T. peanut oil
• 2 small carrots, peeled and cut into 2x1/2x1/2" strips
• 2 Anaheim chilies, seeded and cut into 2x1/2" strips
• 1 large red bell pepper, seeded and cut into 2x1/2" strips
• 1 (8oz.) package soba noodles or spaghetti
• 1 T. oriental sesame oil
• 4 garlic cloves, minced
• 3 green onions, minced
• 1/4 t. dried red pepper flakes
• 3/4 lb. raw unpeeled large shrimp, legs removed
• 2 1/2 t. cornstarch dissolved in 2 T. chicken broth
• 6 quarter size slices peeled fresh ginger, minced.
• Orange peel julienne (optional)
• Green onion fans (optional)

Preparation

Step 1

Combine first 5 ingredients in small bowl; stir to dissolve sugar completely.

Heat 1 T. peanut oil in wok or heavy large skillet over high heat. Add carrots, Anaheim chilies and bell pepper and stir-fry until beginning to soften, 4 minutes. Transfer vegetables to bowl.

Cook noodles in large pot of rapidly boiling water until just tender but still firm to bite, about 3 minutes. Drain well. Toss with sesame oil. Return to hot pot. Cover to keep warm.

Heat remaining 2 T. peanut oil in wok over high heat. Mix I ginger, garlic, minced green onions and pepper flakes. Add shrimp and stir until beginning to turn pink, about 1 minute. Add orange juice mixture and cook until shrimp are almost cooked through, stirring occasionally, about 3 minutes, Return vegetables to wok and stir until heated through. Pour cornstarch mixture into center of wok. Stir until sauce thickens. Transfer noodles t heated platter. Spoon shrimp mixture over. Garnish with orange peel julienne and green onion fans. Serve immediately, or cool and serve at room temperature.