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Hoisin Shrimp Rice Noodles
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
- 12 oz Rice Noodles
- 16 oz Shrimp (peeled, deveined, and tail on/off)
- ¼ Cup low sodium soy sauce
- ¼ Hoisin Sauce
- 1/8 cup Rice vinegar
- 1/8 cup water
- 3 Tablespoons Sesame oil
- 3 Tablespoons honey
- ½ Red bell pepper (diced)
- ½ Cup Red onion (sliced)
- 2 Green onions (sliced)
- 1 Tablespoon Lime juice
- 2 Cloves Garlic (minced)
- 1 Teaspoon Fresh ginger (minced)
- 2 Carrots (diced or sliced)
- ½ Teaspoon Chili
- Salt and pepper
- Walnut for garnish
Instructions
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Clean the shrimp, pat dry, season with chili, salt, and pepper. Be gentle with salt because of the sauce; it contains sodium. Set aside
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Soak the rice noodles in hot water and cook according to the package instruction and set aside.
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In a bowl, whisk water, hoisin, sodium, honey, rice vinegar, half of the sesame oil, ginger, garlic. Set aside.
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Heat the remaining sesame oil in a wok, or skillet on low heat and arrange the shrimp in a single layer, cook on both sides for about 2 minutes
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Then add about 1/8 cup of the sauce you whisked earlier and combine. Remove and set aside.
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In the same wok, add pepper, onion and cook for about 1 minute. Add the cooked rice noodle, the remaining sauce and combine reduce the heat to medium and allow the rice noodles to soak up all the sauce and you’ll notice the rice noodles tender.
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Depending on how crunchy you want your carrot you can add it when you add the onion or when you add the rice noodles.
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Add the shrimps and green onions. Allow to warm up and heat through.
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Serve and sprinkle with crushed walnut if you desire.
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Serve and enjoy!
