Sesame Shrimp Noodles (by Aimee)

The first time I made this dish it came out really good, but it needed more kick. Second time around, I made it nice and spicy. The whole dish was consumed in 30 minutes. It has a good smooth sesame oil flavor which I love. I like this dish because you can add whatever you want in it like broccolli, water chestnuts, peanuts, etc.

Ingredients:

8 ounces uncooked spaghetti or linguine, broken in half
1 pound of shrimp (or you could use 6 or so chicken thighs)
1 tablespoon dark sesame oil
1 red bell pepper sliced
1 orange pepper
8 ounces of mushrooms, slice (or 16 ounces)
3 garlic cloves, minced
1/4 cup low sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons sherry
1 tablespoon rice vinegar
1 teaspoon crushed red pepper (we used around 1-1 1/2 tablespoons)
3/4 cup sliced green onions
2 tablespoons sesame seeds

Directions:

1. Cook pasta
2. While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate.
3. Add some more olive oil to your skillet and throw your shrimp and garlic in. Season your shrimp how you like them, I like to add a little Tony’s. After cooked, set this aside.
4. In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding) Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn’t burn.
5.Once thickened add vinegar and crushed red pepper.
6. Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.