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1.
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Bring a large pot of water to a boil.
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Then, remove pot from heat and add the rice noodles.
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Let the rice noodles sit in the boiling water for about 8 minutes.
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Then drain, rinse and drain again.
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Set aside.
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2.
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Meanwhile, add the Green Onion Vinaigrette ingredients into the jar of a blender, put the lid on and puree on high until you have a smooth bright green sauce.
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Set aside.
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3.
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For the shrimp: Heat a large wok, non-stick pan or skillet over high heat.
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Add the vegetable oil and quickly cook the shrimp about 1 minute per side, flipping them when they are just cooked.
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Remove shrimp from the skillet and set aside.
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4.
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Now back to the noodles: Into the pan that you cooked the shrimp in add the vegetable oil, sesame oil, the minced ginger and the soy sauce and cook for 1 minute until fragrant.
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5.
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Add the noodles and fry over high heat.
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Pressing the noodles into the bottom of the pan to get some color on them.
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Add about half of the green onion vinaigrette to make it easier to toss and when the noodles are hot spoon them into bowls.
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6.
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Top with the shrimp and green onion garnish and drizzle the remaining green onion vinaigrette around the base of the bowl.
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Serve immediately with some Sriracha sauce if you want a kick of heat.
