Recipe: Hot and Spicy Shrimp With Noodles [edit]

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Tags: Pasta, Seafood

Yield: 2 servings

1	cup fresh orange juice
⅔	cup chicken stock or canned low-salt broth
¼	cup soy sauce
2	tablespoons grated orange peel
2	teaspoons sugar
3	tablespoons peanut oil
2	small carrots, peeled and cut
	into 2x1/2x1/4-inch strips
2	Anaheim chilies, seeded and cut
	into 2x1/2-inch strips
1	lrg red bell pepper, seeded and
	cut into 2x1/2-inch strips
1	8-ounce package soba noodles
	or spaghetti
1	tablespoon sesame oil
6	quarter-size slices peeled fresh
	ginger, minced
4	clv garlic, minced
3	green onions, minced
¾	teaspoon dried red pepper flakes
¾	pound uncooked unpeeled large
	shrimp, legs removed
2 ½	teaspoons cornstarch dissolved
	inch 2 tablespoons chicken broth
	orange peel julienne
	green onion fans (optional)

Step 1	Combine first 5 ingredients in small bowl; stir to dissolve sugar.
Step 2	Heat 1 tablespoon peanut oil in wok or heavy large skillet over high heat.
Step 3	Add carrots, Anaheim chilies and bell pepper and stir-fry until beginning to soften, 4 minutes. Transfer to bowl.
Step 4	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.
Step 5	Return to hot pot. Cover to keep warm.
Step 6	Heat remaining 2 tablespoons 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.
Step 7	Transfer noodles to heated platter. Spoon shrimp mixture over. Garnish with orange peel julienne and green onion fans. Serve immediately or cool and serve at room temperature.