Szechwan Shrimp Stir-Fry

Makes 4 servings

6	ounces uncooked spaghetti or Chinese noodles
3/4	pound large raw shrimp, peeled and deveined
1/4	cup reduced-sodium soy sauce
1/2	teaspoon red pepper flakes
2	teaspoons dark sesame oil
1	cup snow peas
1	red or yellow bell pepper, cut into thin strips
1/2	cup shredded carrots
2	teaspoons minced fresh ginger
1-1/2	teaspoons minced garlic
3	tablespoons water
2	teaspoons cornstarch
1/4	cup thinly sliced green onions or chopped fresh cilantro

Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
Meanwhile, combine shrimp, soy sauce and red pepper flakes in medium bowl; toss to coat.
Heat oil in large nonstick skillet or wok over medium-high heat. Add snow peas, bell pepper, carrots, ginger and garlic; stir-fry 3 minutes. Remove shrimp from marinade, reserving marinade. Add shrimp to skillet; stir-fry 2 minutes.
Stir water into cornstarch in small bowl until smooth. Add to skillet with reserved marinade; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens. Serve over spaghetti; sprinkle with green onions.

Serving Size:	1/4 of shrimp mixture with 3/4 cup cooked spaghetti
Calories	326
Calories from Fat	11 %
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	130 mg
Carbohydrate	48 g
Fiber	5 g
Protein	23 g
Sodium	692 mg

Check out more recipes for Chinese

Szechuan Shrimp Stir-Fry