- In a bowl, combine the chicken broth, hoisin sauce, honey, ginger, garlic and green onions. Set aside.
- In a wok or large skillet, heat the peanut oil. Stir-fry the bell pepper, mushrooms, snow peas and water chestnuts for about 1 minute.
- Stir in the chicken broth mixture and shrimp. Sauté until the shrimp have changed color. Season with salt and pepper.
- Add the cilantro, sesame oil and serve over the rice vermicelli.