Stir-Fried Rice Noodles with Shrimp and Green Onion Vinaigrette

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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.

* Per serving · 4 servings · Values may vary.