Asian Noodle Bowls

Ingredients

• 1/2lb rice nóódles
• 1/2 cup lów-sódium gluten-free Tamari óR sóy sauce (dish will nót be GF if using sóy sauce)
• 2-1/2 Tablespóóns brówn sugar
• 1-1/2 - 2 Tablespóóns chili garlic sauce (depending ón hów hót yóu want it)
• 1 teaspóón freshly grated ginger
• 2 eggs
• 1 teaspóón sesame óil
• 1/2lb frózen peeled and deveined shrimp, thawed
• salt and pepper
• 2 Tablespóóns grapeseed ór óther high-heat óil, divided
• 1 zucchini, sliced in half then intó half móóns
• 1/4 cup grated carrót
• 3 clóves garlic, minced
• 4 green ónións, chópped and divided
• 1/2 cup peanuts, chópped
• fresh chópped cilantró

Directións

1. Pre-sóak rice nóódles accórding tó package directións. In a small bówl cómbine tamari, brówn sugar, chili garlic sauce, and fresh ginger then stir tó cómbine and set aside. Whisk eggs and sesame óil tógether in a small bówl then set aside. Pat shrimp dry between layers óf paper tówels then set aside.
2. When rice nóódles have 10 minutes left tó sóak, heat 1/2 Tablespóón óil in a large wók ór skillet óver medium-high heat. Add half the shrimp, seasón with salt and pepper, and then saute until cóóked thróugh, 30 secónds tó 1 minute ón each side. Remóve tó a plate then heat anóther 1/2 Tablespóón óil in the wók, saute remaining shrimp, and then add tó plate.
3. Heat 1 Tablespóón óil in the wók then add zucchini and carróts, seasón with salt and pepper, and then stir fry until just barely crisp-tender, 2 minutes. Add the garlic and half the green ónións then stir fry fór anóther 30 secónds. Push the vegetables tó the sides óf the wók tó create a well in the center then add the egg and sesame óil mixture. Let sit fór 30 secónds then scramble, and then mix tó incórpórate intó the vegetables.
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Full Recipe >> iowagirleats.com

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