Ingredients

• 3 ounces bean threads vermicelli (cellophane noodles)*
• 4 teaspoons oriental sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced seasoned sliced ginger (also known as sushi ginger)*
• 1 tablespoon minced pickled jalapeños
• 2 teaspoons honey
• 12 ounces uncooked medium shrimp, peeled, deveined, tails left intact
• 4 green onions, sliced
• 2 garlic cloves, minced
• 2 teaspoons cornstarch
• 1/2 cup water
• *Available at Asian markets and in the Asian section of many supermarkets.

Instructions

1. Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
2. Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
3. Mound noodles on platter. Arrange shrimp over and serve.