Shrimp and Vegetable Stir-Fry with Tangy Noodles

Ingredients:

• 8 ounces shrimp, peeled and deveined
• 4 ounces rice noodles
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Optional garnish: chopped green onions and sesame seeds

Instructions:

1. Prepare Noodles:

• Cook the noodles according to package instructions. Drain and set aside.

2. Make Tangy Sauce:

• In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger to make the tangy sauce. Set aside.

3. Cook Shrimp:

• Heat coconut oil in a large pan or wok over medium-high heat.
• Add shrimp to the pan and cook for 2-3 minutes until pink and cooked through.
• Remove shrimp from the pan and set aside.

4. Stir-Fry Vegetables:

• In the same pan, add broccoli and bell pepper. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.
• Return the cooked shrimp to the pan and add the cooked noodles.

5. Sauce and Final Steps:

• Pour the tangy sauce over the shrimp, noodles, and vegetables. Stir well to combine and coat everything evenly.
• Cook for an additional 1-2 minutes to heat through. Season with salt and pepper to taste.

6. Garnish and Serve:

• Remove from heat and garnish with chopped green onions and sesame seeds if desired.
• Serve hot and enjoy this delicious and tangy shrimp and vegetable stir-fry over noodles!

#Gluten-free #Dairy-free #Egg free #Paleo #Pescatarian