• 1/2 lb. Lingunie (Cooked al-dente, it will cook a little more in the sauce)
• 1 Teaspoon Sesame Oil
• 1-2 Tablespoon Canola Oil (Depending on Type of Wok)
• 1/2 lb. Shrimp
• 1 Red Pepper, Diced
• 1 Yellow Pepper, Diced
• 1 Red Onion, Diced
• 1/4 Bag Shredded Carrots
• 1 Cup Bean Sprouts
• 1/2 Teaspoon Chinese Five-Spice
• 1 Tablespoon Minced Ginger
• 1 Tablespoon Minced Garlic
• Salt & Pepper to Taste
• SAUCE:
• 6 Tablespoons low-sodium Soy Sauce
• 4 Tablespoons Brown Sugar
• 2 Tablespoons Oyster Sauce
• 1 1/2 Tablespoons of Sambal Oelek Chili Paste (Use more or less depending on how hot you want it)

1. Cook pasta, combine with sesame oil and set aside (this is important or pasta will stick to wok when you add)
2. Combine all Ingredients for Sauce and set aside Sprinkle Cleaned, Dry Shrimp with Chinese Five-Spice, Salt & Pepper. Add 1 Tablespoon Canola Oil to Wok, 1/2 the Ginger & Garlic, Sautee 30 seconds, Add Shrimp (Cook until pink). Remove Shrimp from wok, Keep Warm. Add remaining Canola Oil, Ginger, Garlic and All Veggies to Wok, Sautee 5 minutes or until desired doneness. Add shrimp, linguie & sauce, toss well. Let cook for several minutes until thoroughly heated and sauce thickens.

This recipe originally started as the Cooking Light Beef & Broccoli, but the only thing we liked from that recipe was the sauce. So I took the sauce recipe and "created" the rest. This is one of the top recipes my husband recipes.