Rainbow Peppers and Shrimp With Rice Noodles

• 7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
• 1/2 cup chicken or vegetable broth
• 1 tablespoon soy sauce (more to taste)
• 2 tablespoons Shao Hsing rice wine or dry sherry
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1 jalapeno, seeded and minced
• 3/4 pound medium shrimp, shelled and deveined
• Salt to taste
• 2 tablespoons peanut oil or canola oil
• 1 large red bell pepper, cut in 2-inch julienne
• 1 large yellow bell pepper, cut in 2-inch julienne
• 4 scallions, minced
• 1/2 cup chopped cilantro
• 2 teaspoons dark sesame oil

1. Place the noodles in a large bowl and cover with warm water.
2. Soak for at least 20 minutes until soft.
3. Drain in a colander.
4. With kitchen scissors, cut into 6-inch lengths.
5. Set aside within reach of your wok or pan.
6. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
7. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeno in another bowl.
8. Have all of your ingredients within reach of your wok or pan.
9. In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger.
10. Stir together well.
11. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
12. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two.
13. Add the oil to the sides of the pan and tilt the pan to distribute.
14. Add the garlic, ginger and jalapeno, and stir-fry for no more than 10 seconds.
15. Add the peppers and stir-fry for one minute.
16. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
17. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender.
18. Add the cilantro and stir-fry for another 30 seconds.
19. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

thin rice, chicken, soy sauce, hsing rice wine, sugar, cornstarch, ginger, garlic, jalapeno, shrimp, salt, peanut oil, red bell pepper, yellow bell pepper, scallions, cilantro, dark sesame oil

Taken from cooking.nytimes.com/recipes/1013827 (may not work)