HOT AND SOUR SHRIMP LO MEIN

FOR THE GINGER MARINADE:
3 tablespoons Chinese rice wine, OR sake
1 1/2 tablespoons minced fresh ginger root
1 teaspoon sesame oil
FOR THE HOT-AND-SOUR SAUCE:
1 1/2 cups Chinese Chicken Broth
5 1/2 tablespoons soy sauce
2 tablespoons Chinese rice wine OR sake
2 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
FOR THE LO MEIN:
1 1/2 pounds medium shrimp
1 1/2 cups water chestnuts, canned, sliced
1/2 pound snow peas
1/2 pound fettuccine, uncooked
3 1/2 tablespoons corn oil, divided use
1 medium red onion, thinly sliced
2 1/2 tablespoons minced garlic
1 teaspoon hot chile paste

Mix together the Garlic Marinade ingredients.

Mix together the Hot-and-Sour Sauce ingredients.

Peel, score down the back, devein, and rinse the shrimp.

Blanch the water chestnuts 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 to coat.

Heat a wok or a heavy skillet over high heat. Add 2 Tbsp. 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
From: Asian Noodles by Nina Simonds
Adapted from source: Walla Walla Sweet Onion Marketing Committee