A paring knife is essential for deveining and butterflying the shrimp, while a chef's knife takes care of cutting the vegetables, garlic, and ginger.
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoons peanut oil, divided
1 cup (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup (1/4-inch-thick) red bell pepper strips
3/4 cup (1/4-inch-thick) diagonally cut carrot
1 1/2 cups snow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
How to Make It
Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds. Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated.