Serves 4
25 minutes to assemble
15 minutes to cook
Total time: 40 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a medium bowl, mix together sherry, ginger, sesame oil and shrimp. Set aside to marinate. |
3. | In a small bowl, combine chicken broth, soy sauce, vinegar, brown sugar, Garlic Chili Pepper Sauce and cornstarch. Whisk together until smooth. Set aside. |
4. | In a large nonstick skillet, heat canola oil over medium-high heat. Stir-fry onion, red pepper and garlic for 2 - 3 minutes, stirring constantly so the garlic doesn't burn. |
5. | Add snow peas. Stir-fry 1 minute more. Transfer vegetables to a large bowl. |
6. | In the same pan, stir-fry shrimp/marinade until shrimp turns pink. Add to vegetables in bowl. |
7. | Pour chicken broth mixture into same pan. Stirring, bring to a boil until thickened. |
8. | Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly. |
9. | Add pasta to skillet, with bowl ingredients and bean sprouts. Mix well. |
10. | Serve immediately. Garnish with cilantro if desired. |