Spicy Shrimp Lo Mein(Noodles)

8 ounces dried shanghai/lo mein noodles or 8 ounces spaghetti
1 cup chicken stock (optional)
1/4 cup soy sauce
1/4 cup teriyaki sauce 
2 teaspoons cornstarch
4 tablespoons peanut oil or grapeseed or vegetable oil
1/2 lb white tiger shrimp, peeled and deveined
2 tablespoons minced ginger
4 cloves garlic, minced
3 scallions, cut into 1/2 inch pieces
1/2 red bell pepper chopped
1 1/2 cups of mung bean sprouts
1-3 teaspoons of chili oil

This is such a great and healthy recipe and you can make it mild or make your eyes water.

Place the shrimp in a bowl with two teaspoons corn starch, two cloves garlic and chili oil(I like a lot of chili oil) mixing all ingredients well. Let this sit and marinate for a good hour or so if you have the time.

Bring 2 quarts of water to a boil in a large pot and place lo mein noodles cooking for about 5 minutes or until noodles separate. Rinse with cold water and set aside. 

Chop all the veggies; garlic, ginger bell pepper and scallions and place them in separate bowls. Place these aside for now.

In a wok or chef's pan heat 2 tablespoons of peanut or grapeseed oil and stir-fry shrimp for several minutes just until pink. Remove and set aside.

Using same wok or pan, heat 2 tablespoons of oil and stir fry bell pepper for 1 minute. Throw in ginger and garlic and stir fry for about a minute. Place noodles in pan stir frying all ingredients for several minutes.

Pour teriyaki sauce and soy sauce in pan and simmer for about 1 minute and then place shrimp, scallions, and mung bean sprouts mixing all ingredients well.

Optional Step: You can pour 1/2 cup of chicken broth in now if you want your dish more on the saucy side. Let all the liquid come to a simmer for several minutes and then throw in shrimp, scallions and mung bean sprouts last.