Sweet & Sour Shrimp with rice noodles

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

4 tablespoon(s) rice vinegar

10 teaspoon(s) honey

4 tablespoon(s) low sodium soy sauce

3 tablespoon(s) sambal oelek (ground chile paste like huy fong)

7 ounce(s) uncooked flat rice noodles (pad thai noodles) about half a pack

1 tablespoon(s) peanut oil

16 ounce(s) peeled and deveined med shrimp

1 whole(s) red pepper sliced thinly

1 whole(s) green pepper sliced thinly

1 whole(s) yellow pepper sliced thinly

3/4 cup(s) carrots matchstick cut

1/4 teaspoon(s) salt

1 teaspoon(s) garlic minced

2 teaspoon(s) ginger chopped & peeled

3/4 cup(s) snow peas trimmed

Directions:

1. Combine first four ingredients in a medium bowl, stirring well with a whisk. . Add shrimp to the vinegar mixture; stir gently to coat. Cover and refrigerate at least 30 min.
2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
3. Heat a large skillet or wok (NOTE: by the time you get the noodles in here, you need a BIG skillet or wok) and oil over high heat. Add peppers, carrot and salt; stir fry 2 minutes.
4. Stir in garlic and ginger and add shrimp mixture (do not drain) & peas; stir fry 2 minutes.
5. Stir in noodles; cook 2 minutes or until warm & shrimp are cooked through, tossing to coat

By RecipeOfHealth.com