Ingredients
6 ounces brown rice noodles
2 tablespoons rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon honey
1 teaspoon fish sauce
1/2 teaspoon cornstarch
2 cups shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas
1 1/2 teaspoons canola oil
1/3 cup unsalted cashews
3 garlic cloves, crushed
1/2 jalapeño pepper, sliced
1 tablespoon canola oil
1/2 cup julienne-cut carrots
1 cup (2-inch pieces) green onions
1 cup sliced red bell pepper
6 ounces baby spinach
Preparation
Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.
Cooking Light DT
