2 ounces vermicelli noodles

½ cup baby carrots

2 tablespoons pineapple juice

1 cup shrimp and 2 tablespoons sauce from Teriyaki Shrimp (page 130)

1 teaspoon brown sugar

2 teaspoons vegetable oil

• Soak the vermicelli noodles in hot water for 5 minutes or until softened. Drain thoroughly and cut in half. Wash the baby carrots, drain, and cut in half. Mix together the pineapple juice, teriyaki sauce, and brown sugar, and set aside.

• Heat the oil on medium heat. Add the noodles. Cook briefly over medium-high heat, stirring to separate the strands. Push the noodles off to the sides of the frying pan and add the carrots. Cook for 1 to 2 minutes, then add the shrimp. Cook for another 1 to 2 minutes and add the sauce. Heat through and serve hot.