Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 16 oz. fresh Chinese wheat or egg noodles OR 12 oz. dried
• 8 oz. broccoli florets, cut into 3/4-inch chunks (about 2 cups)
• 12 oz. peeled, deveined shrimp
• 2 tsp. Chinese rice wine (shaoxing) or dry sherry
• 1/2 tsp. salt, or to taste
• 1/2 tsp. ground black pepper
• 2 Tbsp. vegetable oil
• 2 Tbsp. minced garlic
• 2 to 5 tsp. minced jalapeno
• 1 cup thinly slivered red bell pepper
• 1 cup sliced onion
• 1 cup thinly slivered carrots
• 2 Tsp. soy sauce

Directions

1. In an 8 to 10-qaurt pan over high heat, bring

2. 3 to 4 quarts water to boil. Pull noodles apart and drop into water; stir to separate. Boil gently just until noodles are barely tender to the bite, 2 to 3 minutes for fresh, 5 to 6 minutes for dried. Add broccoli to the noodles. Cook just until broccoli is bright green, about 30 seconds. Drain noodles and broccoli, rinse well with hot water, and drain again.

3. In a medium bowl, mix shrimp, wine salt and pepper.
4. Set a 13-inch wok over high heat. When pan is hot, after about 1 minute, add oil and rotate pan to spread. Add garlic, jalapeno, bell pepper, onion and carrots. Stir-fry until onion begins to brown, 1 to 2 minutes. Add shrimp mixture and stir-fry until shrimp are pink, about 2 minutes.
5. Reduce heat to medium. Add noodles with broccoli and soy sauce. Stir-fry until noodles are hot aand ingredients are well blended, 2 to 3 minutes. Add salt to taste, if needed. Trnasfer to serving dish or individual plates.

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