Sweet Chili Shrimp & Noodle Stir Fry
2 tbsp grapeseed or olive oil
1/2 large red onion, thinly sliced into strips
1 large carrot, cut into 2 in matchsticks
1 large red pepper, cut into thin strips
18-20 oz large wild caught shrimp, shells removed and deveined
1 tbsp fresh garlic, minced
1 tsp fresh ginger, minced
8 oz snap peas
1/2 cup sweet chili sauce
1/4 cup low sodium soy sauce
Juice of 1 lime
1 lb fresh Shanghai thin noodles, cooked to package directions
ProBond 14" Wok
PRODUCTS TO USE:
In a small bowl whisk together the sweet chili sauce, soy sauce and lime juice. Set aside.
Heat oil in a wok over medium-high heat. Add in the onions, carrots and red pepper, cook for 2 minutes, tossing often.
Add in shrimp, garlic, and ginger, cook for 2 minutes, tossing occasionally.
Add in the snap peas and chili sauce mixture, cook for one minute, tossing to combine.
Add in cooked noodles, toss to combine and cook until heated through, about two minutes. Serve and enjoy.