Thai Shrimp and Noodles

• 3 stalks lemongrass
• 3 cups hot water
• 12 cup dry white wine or 12 cup sherry wine
• 1 12 teaspoons garlic salt
• 1 teaspoon szechwan seasoning
• 1 lb fresh shrimp, peeled and deveined
• 2 tablespoons cornstarch, mixed with
• 2 tablespoons water
• 6 ounces angel hair pasta
• 4 cups torn fresh spinach leaves
• 14 cup salted cashews

1. Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on high for 5 minutes; cool.
2. Remove lemon grass to cutting board.
3. Reserve water.
4. Slice lengthwise then finely chop.
5. In large skillet, combine lemon grass, reserved water, wine, garlic salt and Szechwan seasoning; bring to a boil.
6. Stir in shrimp and cornstarch mixture.
7. Cook and stir until shrimp turn pink and mixture thickens, about 3 to 4 minutes.
8. Meanwhile, in large saucepan, cook pasta in boiling salted water until done.
9. Drain and rinse pasta.
10. Return pasta to saucepan.
11. Add spinach and shrimp mixture; toss.
12. If desired, garnish with chopped salted cashews.

stalks lemongrass, water, white wine, garlic salt, fresh shrimp, cornstarch, water, pasta, fresh spinach leaves, cashews

Taken from www.food.com/recipe/thai-shrimp-and-noodles-276166 (may not work)