Ingredients
- 1 cup fresh orange juice
- 2/3 cup chicken broth
- 1/4 cup soy sauce
- 2 Tbsp grated orange peel
- 2 tsp sugar
- 3 Tbsp peanut oil
- 2 small carrots, peeled and cut into 2 inch strips
- 2 Anaheim chilies, seeded and cut into 2 inch strips
- 1 large red bell pepper, seeded and cut into 2 inch strips
- 1 8 oz pkg soba noodles or spaghetti
- 1 Tbsp oriental sesame oil
- 6 quarter-size slices peeled fresh ginger, minced
- 4 garlic cloves, minced
- 3 green onions, minced
- 3/4 tsp dried red pepper flakes
- 3/4 lb uncooked unpeeled large shrimp
- 2 1/2 tsp cornstarch dissolved in 2 Tbsp chicken broth
Preparation
Step 1
Combine first 5 ingredients in small bowl; stir to dissolve sugar.
Heat 1 Tbsp 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 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 and keep warm.
Heat remaining 2 Tbsp. peanut oil in wok over high heat. Mix in 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 to heated platter. Spoon shrimp mixture over. Serve hot or at room temperature.