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1
Place the noodles in a large bowl and cover with warm water.
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2
Soak for at least 20 minutes until soft.
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3
Drain in a colander.
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4
With kitchen scissors, cut into 6-inch lengths.
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5
Set aside within reach of your wok or pan.
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6
Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
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7
Combine the garlic, 1 tablespoon of the ginger and the minced jalapeno in another bowl.
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8
Have all of your ingredients within reach of your wok or pan.
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9
In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger.
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10
Stir together well.
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11
Lightly salt the shrimp and toss with the cornstarch mixture until coated.
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12
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two.
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13
Add the oil to the sides of the pan and tilt the pan to distribute.
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14
Add the garlic, ginger and jalapeno, and stir-fry for no more than 10 seconds.
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15
Add the peppers and stir-fry for one minute.
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16
Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
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17
Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender.
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18
Add the cilantro and stir-fry for another 30 seconds.
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19
Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.
