24 large shrimp
1 cup cornstarch (set aside 2 Tbsp.)
2 Tbsp. sesame oil
4 Tbsp. chopped ginger
2 Tbsp. chopped garlic
1/2 cup dry white wine
1/2 cup soy sauce
1/2 cup water
1 cup chili sauce
1 Tbsp. hot red Chinese pepper
1 lb. Lo Mein noodles, cooked and warm
1 cup roasted cashews (optional)
4 scallions, sliced on the bias

Dust the shrimp with cornstarch. In a heavy saucepan, heat sesame oil and add shrimp and saute. Cook each side quickly. Set shrimp aside.

Place garlic and ginger in saucepan and deglaze with wine, soy sauce, water, chili sauce, and seasoning. Thicken with remaining 2 Tbsp. cornstarch dissolved in water. Simmer until thickened. Toss noodles in sauce, coating well.

Plate the noodles. Return the shrimp and cashews to sauce. Toss and place on top of noodles. Garnish with scallions. (serves four)