Preparation / Directions:
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.