Chili-Garlic Shrimp and Noodle Stir-Fry

By cserumga

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

Details

Servings 4
Adapted from myrecipes.com

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.