Gingered Shrimp With Asian Noodles

Photo: flickr user avlxyz

Ingredients

3 ounces bean threads vermicelli (cellophane noodles)*

4 teaspoons oriental sesame oil

2 tablespoons rice vinegar

2 tablespoons chopped fresh cilantro

2 tablespoons minced seasoned sliced ginger (also known as sushiginger)*

1 tablespoon minced pickled jalapenos

2 teaspoons honey

12 ounces uncooked medium shrimp peeled, deveined, tails left intact

4 green onions sliced

2 garlic cloves minced

2 teaspoons cornstarch

1/2 cup water

Preparation

*Available at Asian markets and in the Asian section of many supermarkets.

Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.

Mix vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; saute until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.

Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.

Mound noodles on platter. Arrange shrimp over and serve.

Serves 2.