241
Ingredients
1 package (400 g) Sempio Rice Noodles - gluten free
5 tablespoon San J Tamari Soy Sauce - gluten free
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1 red bell pepper, thinly sliced
1 pound jumbo shrimps, shelled and deveined
1 cup snap peas
1 lime, cut into wedges
1 cup julienne carrots
2 tablespoons brown sugar.
salt and pepper
4 tablespoons peanut oil or vegetable oil
2 green onions, sliced
½ cup edamame, thawed and boiled for 6 minutes
Instructions
- Cook the noodles according to package direction and set aside.
- In a small bowl, combine soy sauce, sesame oil and sugar.
- Season shrimps with salt and pepper. Heat a wok over medium high heat until it starts to smoke. Add 2 tablespoons oil, garlic and ginger then add shrimps and cook for 2 minutes then transfer to a plate.
- Add the remaining oil to the pan and vegetables. Cook for about 3 minutes.
- Return the shrimps and noodles to the pan. Add the soy sauce mixture and stir. Season with salt and pepper.
- Serve with lime wedges.
Did You Make This Recipe?
Leave a rating or tag me on Instagram
