Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
5 1/2     ounces        somen noodles or (other very thin noodles)
1         pound         medium shrimp -- peeled, cleaned
2         tablespoons   chinese rice wine -- or sake
2         teaspoons     fresh minced ginger
1         teaspoon      safflower oil -- or corn oil
1         tablespoon    minced scallions -- white part only
2         teaspoons     minced garlic
1/2       pound         pea shoots -- tough stems removed, cut into 2" lengths
1/4       cup           chinese rice wine -- or sake
5 1/2     cups          chinese chicken broth
1 1/2     teaspoons     salt -- or to taste

Preparation:

Cook noodles until just tender, rinse under warm water and drain. Divide the noodles equally among six soup bowls. In a medium bowl, combine the shrimp with the rice wine and ginger, tossing lightly to coat. Heat a heavy pot over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the scallions and garlic and stir-fry for 15 seconds, or until fragrant. Add the pea shoots and rice wine, turn up the heat to high, and stir-fry for 30 seconds. Add the broth and salt and bring to a boil. Add the shrimp and simmer for about 1 1/2 minutes, until they turn pink, skimming the broth to remove any foam or impurities. Taste for seasoning, ladle the soup over the noodles and serve. Note: If pea shoots are not available, substitute snow peas or snap peas.