Becky Luigart-Stayner; Melanie J. Clarke
6 servings (serving size: 1 1/4 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

AustinMarc's Review

July 16, 2012
This takes quite a bit of prep time, but the results are worth it. Very tasty and plenty to go around. I also added a 1/2 can each of sliced baby corn, straw mushrooms and water chestnuts. I'm saving the other half cans to make it again in a couple days.

VeronicaB44's Review

April 09, 2013
So delicious! used egg noodles and it was great!

JJennifer's Review

January 13, 2013
Mmmmmmm. Lots of prep but worth the effort.

OesiOesi's Review

April 13, 2012
Excellent - fast and tasty.