RECIPES FOR HEALTH - Rainbow Peppers and Shrimp With Rice Noodles

By MARTHA ROSE SHULMAN


You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.

7 ounces thin rice stick noodles (1/2 of a 14-ounce package), preferably brown rice noodles

1/2 cup chicken or vegetable broth

1 tablespoon soy sauce (more to taste)

2 tablespoons Shao Hsing rice wine or dry sherry

1/2 teaspoon sugar

1 teaspoon cornstarch

2 tablespoons minced ginger

1 tablespoon minced garlic

1 jalapeño, seeded and minced

3/4 pound medium shrimp, shelled and deveined

Salt to taste

2 tablespoons peanut oil or canola oil

1 large red bell pepper, cut in 2-inch julienne

1 large yellow bell pepper, cut in 2-inch julienne

4 scallions, minced

1/2 cup chopped cilantro

2 teaspoons dark sesame oil

1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.

2. In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.

3. 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. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

Yield: Serves four.

Advance preparation: You can soak the noodles up to a day ahead of serving (refrigerate overnight).

Nutritional information per serving (four servings): 343 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 2 grams monounsaturated fat; 107 milligrams cholesterol; 53 grams carbohydrates; 3 grams dietary fiber; 598 milligrams sodium (does not include salt to taste); 17 grams protein