2 cups cooked soba noodles (about 4 ounces uncooked soba noodles) 1 Tablespoon dry sherry 3/4 teaspoon paprika 4 garlic cloves, minced 1/4 cup gf Chinese chili sauce 3/4 lb. medium shrimp, peeled & deveined 2 Tablespoons water 1 teaspoon cornstarch 1 teaspoon sugar 1/2 teaspoon salt 1 Tablespoon vegetable oil 1-1/2 cups broccoli florets 1 cup sugar snap peas Cilantro for garnish Salt and freshly ground black pepper
Bring a pot of salted water to a boil. Add the soba noodles and cook until al dente. Drain.
In a medium bowl, combine the sherry, paprika, garlic, and chili sauce. Add the shrimp and stir to coat. Cover and refrigerate for 30 minutes to 1 hour.
In a small bowl, combine the water, cornstarch, sugar and salt. Set aside.
Heat the oil in a wok over medium high heat. Add the broccoli and sugar snap peas. Stir fry for 3-4 minutes. Add the shrimp mixture; stir fry for 5 minutes or until the shrimp is pink and opaque. Add the cornstarch mixture and bring to a boil. Cook for 1 minute or until the sauce thickens. Add the soba noodles to the pan; stir fry until vegetables and shrimp are evenly distributed throughout the pasta. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with cilantro and serve.