Ingredients

The following ingredients have 4 Servings
  • 8 ounces (225g) dry thin rice noodles
  • 2 TBS olive oil
  • 1 pound (450g) shrimp, shelled and deveined
  • 1/2 small yellow onion (sliced)
  • 6 ounces (170g) snow peas
  • 1 1/2 cups (125g) mung bean sprouts
  • 1 TBS hoisin sauce
  • 1 TBS chili garlic sauce
  • 1 TBS low-sodium soy sauce
  • 1 green onion (sliced)
  • 1/2 tsp garlic powder
  • 1 tsp red pepper flakes (optional)

Instruction

  • Soak the noodles in boiling hot water for 5 to 10 minutes.
  • Heat a tablespoon of olive oil in a sauté pan over medium-high heat. Add the shrimp and let it cook for 5 to 7 minutes, or until the shrimp curls and turns orange. Pour the cooked shrimp on a plate, and wipe the pan down with a towel.
  • Heat another tablespoon of olive oil in the pan. Add the onions. When they start to turn translucent, add the snow peas. Cover the pan with a lid for 2 to 3 minutes. If it looks like the pan is very dry, add a few tablespoons of water. Uncover the pan and add the mung beans sprouts and stir for another minute or two.
  • Add the noodles, sauces, green onion, and garlic powder. Stir everything for another two minutes. Mix in the shrimp and red pepper flakes. Serve immediately.