Teriyaki Shrimp with Rice Noodles

Teriyaki Shrimp with Rice Noodles 1/4 C. teriyaki sauce 2 T. hoisin sauce 1 T. honey 1 tsp. brown sugar 2 cloves garlic, shredded 1/4 tsp. ginger, shredded (I keep ginger in the freezer and pull out when I need it.) pinch red pepper flakes 1 lb. jumbo shrimp, peeled and deveined (12-18 count) 4 oz. rice noodles 4 T. butter 1/2 red bell pepper, sliced thin 1 T. cornstarch Whisk together the first 7 ingredients. Place the shrimp in a zip-loc bag and pour in the marinade. Marinate in the fridge for 20 minutes. Meanwhile, bring a medium size pot of water to a boil and add in the noodles, cook for 5 minutes, drain and set aside. In a large skillet, melt the butter and add in the peppers, toss for a minute then remove the shrimp from the marinade and place in the skillet. Cook for 4-5 minutes or until the shrimp turn slightly pink. Whisk together 1 T. cornstarch and 1/4 C. remaining marinade, add to the shrimp and stir as it begins to thicken. Remove from heat and toss the noodles with the shrimp mixture. This serves 2-3 people.