Tender shrimp and crisp vegetables in a savory Asian-inspired sauce with rice noodles, peanuts, and cilantro.
# Components:
→ Protein
01 - 14 oz medium shrimp, peeled and deveined
→ Noodles
02 - 7 oz rice noodles
→ Vegetables
03 - 1 medium zucchini, julienned
04 - 1 large carrot, julienned
05 - 2 cloves garlic, minced
06 - 3 green onions, sliced
→ Sauce
07 - 3 tablespoons soy sauce
08 - 2 tablespoons fresh lime juice
09 - 1 tablespoon sesame oil
10 - 1 tablespoon honey or maple syrup
11 - 1 teaspoon chili garlic sauce, optional
→ Toppings
12 - 1/3 cup roasted peanuts, roughly chopped
13 - 1/3 cup fresh cilantro leaves, roughly chopped
14 - Lime wedges for serving
# Steps:
01 - Cook rice noodles according to package instructions. Drain thoroughly and rinse with cold water. Set aside.
02 - In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, and chili garlic sauce until well combined. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté garlic for 30 seconds until fragrant.
04 - Add shrimp to the pan and cook for 2 to 3 minutes, turning once, until pink and cooked through. Remove and set aside.
05 - In the same pan, add zucchini and carrot. Stir-fry for 2 to 3 minutes until vegetables are just tender.
06 - Add cooked noodles, green onions, and prepared sauce to the pan. Toss to combine and warm through.
07 - Return cooked shrimp to the pan and gently mix everything together until evenly coated and heated through.
08 - Divide noodle mixture among four bowls. Top with chopped peanuts, cilantro, and lime wedges.
