Cook noodles according to package directions, omitting salt. Place drained noodles on paper-towel lined plate; pat dry. Meanwhile, combine shrimp, 1 tablespoon soy sauce and pepper in medium bowl. Heat oil in wok or large skillet over high heat. Add cooked noodles and remaining soy sauce; cook 5 to 7 minutes or until noodles are browned lightly and crisp, stirring occasionally.
Peel ginger and garlic and finely chop. Drain water chestnuts. Cook chestnuts in boiling salted water for 2 minutes. Rinse in cold water and drain. Add sugar snap peas and water chestnuts to the hot oil.
12 Weeks of Yum: Crunchy Asian Noodles with Shrimp
Whatever season it is, what family doesn't love a good stir-fry? They're great to make in the early months of the year when you're looking for fast and healthy dishes to try and get back on track after the holiday madness. Cooking with a wok is great. Chili garlic sauce is one of the greatest ways to bump up the flavor of a stir-fry. A jar will last forever in your fridge and will provide you eternal ways to add interest to various Asian dishes.
Cook the noodles cook in salt water according to package directions. Run under cold water to stop cooking and drain. Rinse the prawns, pat dry and place in a bowl. Peel the garlic, chop or press, and combine with the lime juice and the soy sauce with the shrimp.