Butterflied Shrimp and Vegetable Stir-Fry

• Butterflied Shrimp and Vegetable Stir-Fry
• Ingredients
1 1/4 cups fat-free, less-sodium chicken broth
 2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoonspeanut oil, divided
1 cup(1-inch) slices green onions
2 tablespoonsminced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup(1/4-inch-thick) red bell pepper strips
1 1/2 cupssnow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
1 tsp Busha Browne's Planters Steak Sauce 

Direction 

1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 teaspoons Busha Browne's Planters Steak Sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Peel shrimp, leaving the tails intact. 
3. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. 
4. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. 
5. Add shrimp; toss gently to coat.
6. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. 
7. Add shrimp mixture; sauté 4 minutes or until shrimp are done. 
8. Remove shrimp from pan. 
9. Wipe the pan clean with paper towels. 
10. Add 1 tablespoon peanut oil to pan. 
11. Stir in onions, ginger, and garlic, and sauté 30 seconds. 
12. Add bell pepper and carrot; sauté 2 minutes. 
13. Add snow peas; sauté 1 minute. 
14. Stir in shrimp and broth mixture. 
15. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. 
16. Add noodles, and cook 1 minute or until thoroughly heated.