Spicy Shrimp Noodle Bowl

*Nakano Seasoned Rice Vinegar, 2 tbsp
Honey, 4.5 tbsp )
Gourmet Garden Chili Pepper Paste, 6 tsp
*Kikkoman, Soy Sauce, Lower Sodium, 2 tbsp
Shrimp, cooked peeled and de-vained, 12 oz
Ka Me Hooken Stir Fry Noodles, 14.2 oz
*Canola Oil, 1.5 tbsp
Medallion Cashews Salted crushed, 0.25 cup broken into 2 tbsp sections
Garlic, 3 tsp finely chopped
Ginger Root, 2 tsp , peeled and chopped
7 Sweet Mini Peppers (Bell); 85g/serving, 170 gram(s) halved and halved again
Salt, 2 dash
Snow Peas, fresh, 1 cup
Match stick Carrots, raw, 1.5 cup,

Could add more chili paste if wanted hotter
Also would be good with bean sprouts and using chicken

Combine first 4 ingredients in a bowl. Stir well with a whisk. Add shrimp to vinegar mixture, toss to coat and set aside or back in fridge if needed

Cook Noodles according to package directions. If using ones suggested use only .5 tbsp to heat in large skillet. Remove and set aside

In skillet over medium-high heat add 1 tbsp of oil, swirl to coat pan. Add half of cashews, garlic, garlic, and ginger to pan. Stir fry mixture 1 minute or until garlic starts to brown. Remove mixture from pan and set aside.

Increase heat to high. Add sweet peppers, carrots, and salt to pan. Stir fry 2 minutes. Add shrimp mixture (do not drain) stir fry 2 minutes. Stir in noodles and peas tossing to coat, 2 minutes. Return rest of cashew mixture of pan as well as 2 extra tablespoons of cashews. cook 1 minute, mix together. Turn off heat and let sit for 2 minutes.



Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PKLAKEMELISSA.