Shrimp Stir-Fry with Rice Noodles

Ingredients

• 1 lb Shrimp
• 8 oz Rice noodles
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 whole Bell pepper
• 1/2 cup Snow peas
• 2 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 cup Tamari (gluten-free soy sauce)
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1/4 tsp Red pepper flakes

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz of rice noodles to the boiling water. Cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the cooked noodles immediately using a colander and set them aside.
2. 2Place a wok or a large 12-inch skillet over medium-high heat, which is approximately 375°F (190°C). Add the 2 tablespoons of sesame oil to the wok or skillet and allow it to heat for 1 minute.
3. 3Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the hot sesame oil. Stir constantly with a spatula for 30 seconds, until you can smell their fragrant aroma.
4. 4Add the 1 pound of shrimp to the wok or skillet. Stir-fry the shrimp for 3-5 minutes, until they turn pink and opaque and reach an internal temperature of 145°F (63°C).
5. 5Add the 1 cup of broccoli florets, 1 cup of thinly sliced carrots, the whole bell pepper (sliced into thin strips), and the 1/2 cup of snow peas to the wok or skillet with the shrimp. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight bite when tasted.
6. 6Pour in the 1/4 cup of tamari, 1 tablespoon of rice vinegar, and 1 teaspoon of honey. Add the 1/4 teaspoon of red pepper flakes. Stir all ingredients together in the wok or skillet for 1 minute, ensuring the sauce coats the shrimp and vegetables.
7. 7Add the cooked 8 oz of rice noodles to the wok or skillet with the shrimp and vegetables. Toss gently with tongs or two spatulas for 1-2 minutes, until the noodles are heated through and evenly coated with the sauce.
8. 8Serve the shrimp stir-fry with rice noodles immediately.

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