Spicy Shrimp & Rice Noodles

Ingredients

8 oz Rice Vermicelli Noodles
2 cups Snow Peas
¼ cup fresh Mint, chopped
2 Limes, juiced
2 Tbsp Fish Sauce
3 Tbsp SOOC Honey Ginger Balsamic
½ Red Chili, sliced thin
3 Tbsp + 1 Tbsp SOOC Sesame Oil
1 tsp Garlic, minced
⅛ tsp ground Red Cayenne
½ tsp Turmeric
24 Shrimp, peeled and deveined
¼ tsp SOOC Lime Sea Salt
¼ tsp cracked Black Pepper
2 Scallions, sliced thin
¼ cup Peanuts, chopped
½ Tbsp Black Sesame Seeds

Directions

Cook the rice vermicelli noodles according to package directions. In the last minute of cooking, add the snow peas and the chopped mint to the boiling water with the rice noodles. Drain, rinse with cold water, cover, and set aside.

To make the dressing, in a small bowl combine the lime juice, fish sauce, Honey Ginger Balsamic, and half the red chili. Add half the dressing to the rice noodles. Toss to coat and set back aside.

In a medium sized bowl, whisk together the 3 Tbsp Sesame Oil, minced garlic, ground red cayenne, and turmeric. Add in the shrimp that’s been peeled, deveined, rinsed, and patted dry. Toss the shrimp to coat completely. Season with the Lime Sea Salt and cracked black pepper.

In a pan over medium-high heat, add the 1 Tbsp Sesame oil and sauté the shrimp. Cook for about 2 minutes per side. Remove from heat and add the shrimp to the noodles.

Top with the remaining dressing, scallions, chopped peanuts, and black sesame seeds. Enjoy!