Fireworks Shrimp And Noodles - cooking recipe

Ingredients

1 (12 ounce) package Asian noodles (lo mein, soba, udon)
1 (8 ounce) package shelled frozen edamame (soy beans)
1 (8 ounce) package julienned frozen carrots
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon hot sauce (Sriracha or Thai chili sauce are best)
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb large shrimp, peeled and deveined

Preparation

Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a 1/2 cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
Note: additional hot sauce can be added if desired.