Ingredients
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Water, for preparing the noodles
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½ package rice noodles (about 7 ounces)
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3 tablespoons Bragg’s liquid aminos or low-sodium soy sauce
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1 tablespoon agave or honey
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1 tablespoon cornstarch
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1 tablespoon vegetable or canola oil
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½ red bell pepper, diced
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½ cup snow peas, chopped
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1 garlic clove, minced
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1 teaspoon minced fresh ginger
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1 carrot, grated
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1 pound large raw shrimp, peeled and deveined
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1 tablespoon toasted sesame seeds (optional)
Instructions
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Prepare the rice noodles. Break the rice noodles in half and soften them according to the package directions. Drain and set aside.
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Make the sauce. In a small bowl, combine the soy sauce or liquid aminos, agave or honey, and cornstarch. Stir until smooth and set aside.
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Sauté the vegetables. Heat the vegetable or canola oil in a wok or large sauté pan over medium heat. Add the bell pepper, snow peas, garlic, and ginger. Sauté for about 3 minutes, stirring continuously.
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Add the carrots and shrimp. Stir in the grated carrot and shrimp. Cook for approximately 2 minutes, stirring frequently, until the shrimp begin turning pink.
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Thicken the sauce. Create a well in the center of the pan and pour in the soy sauce mixture. Cook for about 30 seconds, stirring as the sauce begins to thicken.
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Add the noodles. Transfer the drained rice noodles to the pan. Toss everything together for about 1 minute, until the noodles, shrimp, and vegetables are evenly coated and heated through.
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Finish and serve. Sprinkle with toasted sesame seeds, if desired, and serve warm.
Notes
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Prepare ingredients early: Chop the vegetables, mince the garlic and ginger, and mix the sauce ahead of time. Store everything separately in the refrigerator.
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Avoid overcooking the noodles: Follow the package directions and drain them once softened. They will cook briefly again in the wok.
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Mix the sauce before adding it: Cornstarch settles quickly, so give the sauce another stir before pouring it into the pan.
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Cook shrimp just until done: Shrimp cook quickly. Remove them from the heat once they are opaque and reach an internal temperature of 145°F.
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Use high heat carefully: Keep the ingredients moving in the pan to help them cook evenly without sticking.
