Name: Chili garlic noodles with shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled and deveined; 1 oz thin rice noodles; 3.5 oz snap peas, halved; 1 tsp canola oil; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp low sodium soy sauce; 1 1/2 tsp sriracha; 3/4 tsp honey; 1 tbsp lime juice; 4 cups water; 1 green onion, sliced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 10 min

Bring a pot with most of the water to a boil. Remove from the heat, add the rice noodles, and soak for 8 to 10 minutes until tender. Drain, rinse briefly under cool water, and toss with a drop of the canola oil.
In a small bowl, whisk together the soy sauce, sriracha, honey, lime juice, sesame oil, and the remaining water.
Pat the shrimp dry and season with salt. Heat a 12-inch skillet over medium-high heat with the remaining canola oil. Add the shrimp in a single layer and cook for 2 minutes, flip, and cook for 1 to 2 minutes more until opaque and curled. Transfer to a plate. Done when opaque in the center, 145°F.
In the same skillet, add the snap peas. Sauté for 1 1/2 minutes until bright green. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Lower the heat to medium.
Add the cooked noodles and the sauce to the skillet. Toss for 2 minutes until the noodles are well coated and the sauce has thickened slightly. Stir the shrimp and half the green onions back in, then plate and top with the remaining green onions.

Nutrition

Ingredients

Instructions

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