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
<ol>
<li>Cook the noodles according to package direction and set aside.</li>
<li>In a small bowl, combine soy sauce, sesame oil and sugar.</li>
<li>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.</li>
<li>Add the remaining oil to the pan and vegetables. Cook for about 3 minutes.</li>
<li>Return the shrimps and noodles to the pan. Add the soy sauce mixture and stir. Season with salt and pepper.</li>
<li>Serve with lime wedges.</li>
</ol>
