Shrimp and Broccoli Stir-Fry with Glass Noodles

Ingredients

• about 450 g Shrimp
• 4 cups Broccoli florets
• about 113 g Glass noodles (mung bean noodles)
• 1/4 cup Coconut aminos
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/4 tsp Red pepper flakes
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak glass noodles in warm water for 10 minutes until softened.
2. 2In a bowl, whisk together coconut aminos, sesame oil, and rice vinegar.
3. 3Heat a wok or large skillet over medium-high heat. Add shrimp and cook until pink and cooked through.
4. 4Add broccoli florets, ginger, and garlic to the wok and cook for 3-5 minutes until broccoli is tender-crisp.
5. 5Add the softened glass noodles and sauce to the wok and cook for 2-3 minutes, until noodles are heated through and coated with sauce.
6. 6Garnish with red pepper flakes and green onions before serving.

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