Recipe 7: Sweet & Spicy Shrimp with Noodles

Prep Time: 60 minutes
Yield: 2
List of Ingredients:
• ½ tbsp. vinegar (rice)
• ½ tbsp. sambal oelek (like Huy Fong)
• ½ tbsp. low-sodium soy sauce.
• 1 ¼ tsp. honey
• 6 ounces deveined shrimp (medium size peeled)
• 2 ounce flat rice noodles (uncooked)
• 1 tbsp. unsalted cashews (chopped)
• ½ tbsp. oil (peanut)
• ½ tbsp. sliced garlic (thin)
• 1 tsp. fresh ginger (peeled and chopped)
• ½ Thai Chile (green, halved)
• 6 mini peppers (sweet, halved)
• 3/8 cup carrot (matchstick cut) 1/8 tsp. salt
• 3/8 cup trimmed snow peas
• 3/8 cup fresh beans (Sprouts)
Preparation:
1. Mix vinegar, honey, sambal oelek, and soy sauce in a medium bowl while stirring with a whisk.
2. Add shrimp to the mixture and coat them.
3. Refrigerate them while covered for 30 minutes.
4. Prepare noodles as per packet direction. Leave fat and salt for now. Wash in cold water, then drain.
5. Heat a skillet (large) on medium to high heat. Insert oil in the pan and mix to coat. Add garlic, chili, cashew, and ginger to the pan. Fry while stirring for 1 minute or till brown.
6. Remove the mixture from the pan and keep it aside.
7. Raise the heat temperature. Now add carrot, sweet peppers, and salt to the pan—Fry and stir for 2 minutes.
8. Add the mixture (shrimp) to it. (Don’t drain).
9. Fry and stir for another 2 minutes. Add peas and noodles to it. Cook 1 minute.
10. Toss and mix to coat.
11. Add cashew mixture and bean sprouts in the pan and cook for 1 minute.
12. Toss frequently and serve.