1 tablespoon Oriental sesame oil
1/2 to 1 teaspoon chili paste
12 ounces
large, peeled shrimp
1 small red bell pepper, seeded, cut into slivers
1 package (7.7 ounces) stir-fry noodles, see note
1/4 cup chicken broth
1 tablespoon seasoned rice vinegar
3 green onions, cut into slivers
1/4 cup chopped fresh cilantro
2 tablespoons chopped peanuts or cashews
Place a large skillet over high heat. When it is hot, add the oil and
chili paste. Let it sizzle for a minute, then add shrimp and bell pepper.
Cook, stirring constantly, until shrimp turns pink, 2 to 3 minutes.
Add the noodles, chicken broth and vinegar; boil until liquid is
slightly reduced, 1 to 2 minutes. Add the green onions and cilantro and remove from heat. Serve topped with peanuts.
Note: Packaged, precooked stir-fry noodles are available at many supermarkets.
If they are not available, 2 cups of cooked linguine or soba noodles may be used instead.
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