Wok Seared Shrimp over Noodles

This is one of our favorite meals in the Long house. It's a little spicy, but not so much that it's hard to eat and the noodles absorb a lot of the spice. I originally found a recipe but made a ton of changes to it and this is what we now make.

Asian noodles

*We've tried a couple and have settled on Hokan Chinese Noodles

(Publix sells them in the Asian section)

1/2 cup chicken broth

2 Tbsp soy sauce

2 tsp corn starch

1 tsp crushed red pepper flakes

1 Tbsp vegetable oil

1 Tbsp fresh ginger, minced

4 cloves garlic, minced

large shrimp, peeled and deveined (I use about 10 shrimp per person)

scallions, chopped

Boil noodles and drain. Whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside. Heat oil in wok over medium high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2-3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve over noodles.