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Oriental Shrimp With Spicy Egg Noodles

Ready In: 275 Minutes

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves 4

1. Shell and clean the shrimp. Marinate the shrimp in 1/2 cup of the Oriental Marinade, covered, at room temperature, for 4 hours.
2. Cut the carrot in half lengthwise; then slice into very thin half-moons. Remove seeds and pulp from the red pepper and cut into thin julienne strips. Cut the tops off the scallions and slice them very thin on the diagonal.
3. Heat 4 tablespoons of the oil in a skillet, and sauté the carrot in the oil over high heat for 1 minute. Add the pepper and sauté for 3 additional minutes. Add the scallions and sauté just until the scallion is bright green (about 1 minute), and remove from heat. Drain the vegetables, and set them in the refrigerator to cool.
4. Cook the noodles in salted water to cover, about 12 to 15 minutes until tender. Drain. Toss with the remaining 1 tbsp olive oil to prevent sticking and cool to room temperature.
5. Drain the shrimp, reserving the marinade. Grill the shrimp over charcoal or on a grill until done and until the marinade is slightly caramelized, about 5 minutes.
6. Toss the noodles, vegetables and 1-1/2 cups of the marinade together. Divide the mixture among eight plates, and arrange four shrimp on top of each serving. Sprinkle the reserved marinade over the shrimp in each serving. Serve the remaining marinade on the side. Serve at room temperature.