Seared Tiger Shrimp With Rice Noodles, Vegetables, and Chili Oil

1 dozen medium tiger shrimp, peeled tail-on 1 package rice noodles 1 carrot, finely julienned 1/2 zucchini, finely julienned 1 bell pepper, cut into very thin strips 1 sprig fresh mint, slivered 2 sprigs cilantro 1/4 cup chicken stock 1/2 tsp chili oil (available in the Asian foods section of your market) juice of 1/2 lime 1 T olive oil 1 T soy sauce 1 garlic clove, minced or pressed 1 very small piece of ginger, minced 1 green onion, minced

Sear the shrimp - In a large sauté pan over high heat, bring 1 tablespoon olive oil to the smoking point. Sear the shrimp for 1 1/2 minutes on each side. Set aside and keep warm. Using the same pan, add the chili oil and quickly stir-fry the carrot, zucchini and bell pepper for approximately 1 minute. Add the pre-soaked noodles, ginger, garlic, and green onion and saute for another 1 - 2 minutes. Add the chicken stock, lime juice and soy sauce and cook for less than 1 minute. Add the mint and cilantro at the last second. Assembling dish: place noodles in the center of a large bowl or pasta plate and surround with shrimp. Garnish with a spring of mint and cilantro.