- 4
Ingredients
- 6 ounces brown rice noodles
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1/2 teaspoon cornstarch
- 2 cups shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas
- 1 1/2 teaspoons canola oil
- 1/3 cup unsalted cashews $
- 3 garlic cloves, crushed
- 1/2 jalapeño pepper, sliced
- 1 tablespoon canola oil
- 1/2 cup julienne-cut carrots $
- 1 cup (2-inch pieces) green onions
- 1 cup sliced red bell pepper $
- 6 ounces baby spinach
Preparation
Step 1
Preparation
Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.
Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.