Butterflied Shrimp And Vegetable Stir-Fry

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1 1/4 cups fat-free, less-sodium chicken broth

2 tablespoons cornstarch, divided

3 tablespoons low-sodium soy sauce, divided

3 tablespoons sake (rice wine), divided

4 teaspoons honey, divided

2 teaspoons chile paste with garlic

1 teaspoon dark sesame oil

1 pound large shrimp

2 1/2 tablespoons peanut oil, divided

1 cup (1-inch) slices green onions

2 tablespoons minced peeled fresh ginger

4 garlic cloves, thinly sliced

1 cup (1/4-inch-thick) red bell pepper strips

3/4 cup (1/4-inch-thick) diagonally cut carrot

1 1/2 cups snow peas, trimmed (about 4 ounces)

4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

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