Saucy Shrimp over Chinese Noodle Cakes

1¼ cups water
2 tbsp. water
2 tbsp cornstarch
4 tbsp. Kikkoman® Soy Sauce
1 tsp. tomato catsup
½ lb. medium size raw shrimp, peeled and deveined
2 tbsp. vegetable oil
1 garlic, minced
½ tsp. minced fresh ginger
1 green pepper, chunked
1 medium onion, chunked
2 stalks celery, cut diagonally into thin slices
2 tomatoes, chunked

Chinese Noodle Cakes:
8 oz. capellini (angel hair pasta)
2 tbsp. vegetable oil

Combine water with 1 tbsp. cornstarch, 3 tbsp. soy sauce and catsup; set side.
Blend remaining cornstarch and soy sauce in small bowl; stir in shrimp
until coated. Heat 1 tbsp. oil in hot wok or large skillet over high
heat. Add shrimp and stir fry 1 minute; remove. Heat remaining oil in
same pan. add garlic and ginger; stir fry until fragrant. Add green
pepper, onion and celery; stir fry 4 minutes. Stir in soy sauce mixture,
shrimp and tomatoes. Cook and stir until sauce boils and thickens. Remove
from heat.

To make Noodles Cakes: Cook pasta according to package directions. Drain;
rinse under cold water and drain thoroughly. Heat 1 tbsp. oil in large
nonstick skillet over medium-high heat. Add half the pasta; slight spread
to fill bottom of skillet to form noodle cake. Without stirring, cook 5 minutes
or until golden on bottom. Lift cake with wide spatula; add 1 tbsp oil to
skillet and turn cake over. Cook 5 minutes longer or until golden brown,
shaking skillet occasionally to brown evenly; remove to rack and keep
warm in 200° oven. Repeat with remaining pasta.

Cut Cakes into squares and serve with shrimp mixture.

Makes 4 servings