Ingredients
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp rice wine, sherry, or white wine
1 Tbsp sweet chili sauce
1 tsp minced ginger
2 cloves minced garlic
1 bell pepper or 5 or 6 mini bells, sliced
1 Tbsp vegetable oil
1 lb shrimp, peeled and deveined
2 tsp cornstarch
1 tsp each salt and pepper
6 oz rice noodles or other pasts cooked according to package directions
Directions
Combine soy sauce, vinegar, wine, and chili sauce in a small bowl to make a sauce.
Mix shrimp with cornstarch, salt and pepper and let it sit for 5 minutes.
Heat oil over medium high heat in a wok or large skillet.
Add ginger, garlic, and peppers and cook stirring for about a minute.
Add shrimp to the skillet and cook 2 to 3 minutes until firm and pink.
Remove wok from heat and stir in sauce and noodles.
Serve immediately!