Szechwan Shrimp Stir-Fry

• 6 ounces spaghetti noodles, uncooked
• 34 lb large raw shrimp, peeled and deveined. (leave tails on for presentation)
• 14 cup soy sauce
• 12-1 teaspoon red pepper flakes
• 2 teaspoons dark sesame oil
• 1 cup snow peas
• 1 red bell pepper, cut into thin strips
• 12 cup carrot, shredded
• 2 teaspoons ginger, minced
• 3 tablespoons water
• 2 teaspoons cornstarch
• 14 cup green onion, sliced
• 14 cup fresh cilantro, chopped (optional)

1. Cook spaghetti according to package directions.
2. Drain; keep warm.
3. Combine shrimp, soy sauce and red pepper flakes in a small bowl; toss to coat.
4. Set aside.
5. Heat oil in large non-stick skillet or wok over medium-high heat.
6. Add snow peas, bell pepper, carrots, ginger and garlic; stir-fry 3 minutes.
7. Remove shrimp from bowl, reserving soy sauce mixture.
8. Add shrimp to skillet; stir-fry 2 minutes.
9. Combine water and cornstarch in a small bowl; mix well.
10. Add to skillet with reserved soy sauce mixture; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens.
11. Serve over spaghetti; garnish with green onions and cilantro if desired.

noodles, shrimp, soy sauce, red pepper, dark sesame oil, snow peas, red bell pepper, carrot, ginger, water, cornstarch, green onion, fresh cilantro

Taken from www.food.com/recipe/szechwan-shrimp-stir-fry-304546 (may not work)