Oriental Shrimp Noodle Soup

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger
Crushed red pepper to taste
2 quarts chicken broth
1 cup peeled/diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces shrimp, peeled & deveined
1 package ugdon (sp?) noodles
2 tablespoons soy sauce
1/4 teaspoon ground black pepper

1) In a large sauce pan over medium heat cook onion, garlic, ginger, and crushed red pepper in oil for at least 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat. Cover and simmer about 5 minutes. Stir in snow peas and shrimp. Cover. Cook at least 3 minutes. Stir in noodles. Cook until begetables are tender and shrimp is pink. Stir in soy sauce, and pepper prior to serving.