A delicious sweet and spicy one dish meal. Or, pair with a fresh Asian style salad for a more filling meal. Chop the veggies in advance to throw this dish quickly together for dinner!
1 Tbsp rice vinegar
2 1/2 tsp honey
1 Tbsp sriracha
1 Tbsp low-sodium soy sauce
12 oz peeled and deveined medium shrimp
4 oz uncooked flat rice noodles
1 Tbsp peanut oil
2 Tbsp chopped unsalted cashews
1 Tbsp thinly sliced garlic
2 tsp chopped peeled fresh ginger
1 green thai chile, halved
12 sweet mini peppers, halved
3/4 cup matchstick cut carrots
1/4 tsp salt
3/4 cup snow peas, trimmed
3/4 cup fresh bean sprouts
1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
2. Cook noodles according to package directions, drain well. Rinse with cold water and drain again.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
Yield: 4 servings (299 calories, 8.5 g total fat, 1.5 g saturated fat, 21.7 g protein, 34.3 g carbohydrate, 2.9 g fiber, 129 mg cholesterol)
Adapted from Cooking Light, August 2012