INGREDIENTS

INSTRUCTIONS

Peel, score down the back, devein, and rinse the shrimp.  Mix together
the Garlic Marinade ingredients.  Mix together the Hot-and-Sour Sauce
ingredienbts.  Blanch the waterchestnuts in boiling water for 10
seconds, refresh in  cold water, drain, and pat dry.  Snap and string
the snow peas.  Cook noodles until just tender, rinse under cold water,
and drain.  In a bowl combine the shrimp with the Ginger Marinade,
tossing  lightly tro coat.  Heat a wok or a heavy skillet over high
heat. Add 2 T. of oil and heat  until very hot but not smoking. Add the
shrimp and toss lightly for  about 1 1/2 minutes until they turn pink.
Remove with a handled  strainer or a slotted spoon and drain in a
colander. Wipe out the wok.  Reheat the wok over medium-high heat. Add
the remaining oil and heat  until hot, about 20 seconds. Add the onion,
garlic, and chile paste  and stir-fry until the onion is slightly
softened, 1 1/2 to 2  minutes. Add the water chestnuts and snow peas,
turn up the heat to  high, and toss until heated through. Add the
Hot-and-Sour Sauce and  cook, stirring constantly to prevent lumps,
until thickened, 2 to 3  minutes. Add the shrimp and noodles and mix
gently. Transfer to a  platter and serve immediately.  Makes 6
servings.  REG 4 shared by Karin Baumgardner, Issaquah, WA, USA
[ksbaum@aol.com]  Recipe by: Asian Noodles - Nina Simonds  Posted to
EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted  by
MM_Buster v2.0l.

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