Directions

1. Combine first 5 ingredients and set aside for 10 minutes.
2. In skillet or wok, heat 1 tsp oil over high heat.
3. Drain shrimp, reserving soy mixture.
4. Cook shrimp until pink, 2-3 minutes.
5. Remove from skillet.
6. Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
7. Add to shrimp.
8. Cook cabbage in skillet with remaining oil 1 minute.
9. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
10. Cook until thickened, 1 minute.
11. Remove from heat and mix in scallion and fettucini.