A simple and delicious way of eating without cranking up the oven.
1 tablespoon rice wine vinegar
½ teaspoon white granulated sugar
½ cup carrots, julienned (matchstick size)
½ cup sugar snap peas sliced diagonally
¼ cup radish sliced thin in half circles
1 stalk celery, thinly sliced
¼ cup English cucumbers sliced thin in half circles
1 tablespoon neutral oil (like avocado)
10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
Thinly sliced green onions and chopped cilantro for garnish
Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds