1 pound unpeeled, medium-size fresh shrimp
3 tablespoons cornstarch, divided
1 garlic clove, pressed
1/4 teaspoon ground red pepper
3 tablespoons soy sauce, divided
3 tablespoons sesame or vegetable oil, divided
1 (14 1/2-ounce) can chicken broth
1/2 teaspoon ground ginger
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 bunch green onions, cut into 1/2-inch slices
Hot cooked ramen noodles or angel hair pasta
Peel shrimp, and devein, if desired.
Combine shrimp, 1 tablespoon cornstarch, garlic, red pepper, 1 tablespoon soy sauce, and 1 tablespoon oil; let stand 5 minutes.
Whisk together remaining 2 tablespoons cornstarch, remaining 2 tablespoons soy sauce, chicken broth, and ginger; set aside.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes. Add bell pepper strips, and stir-fry 4 minutes or until tender. Add green onions; stir-fry 2 minutes. Remove from skillet.
Add shrimp mixture to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry 3 minutes or until thickened and bubbly. Serve over hot cooked noodles.
Yield: 4 servings