Hoisin Rice Noodles with Shrimp

This recipe is so easily adapted. We've only used it with chicken, but I bet it would be awesome with shrimp. Also, I cook my vegetables, and I use a LOT of them. It's basically a stir fry, but amazing. The sauce is SO amazing!!

Photo Credit to Mel's Kitchen Cafe

Hoisin Rice Noodles with Shrimp

1/2 cup low-sodium soy sauce
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter or tahini
1 1/2 pounds shrimp, peeled and deveined
12 ounces rice noodles
Grated carrots, chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping

Prepare the rice noodles according to package directions by soaking in hot water.
For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
Heat a large, nonstick skillet over medium heat. Pat the shrimp {or whatever protein you use} dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
Drain the noodles and add them to the hot skillet with another 1/2 cup of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.

Cook Vegetables with another 1/2 cup of sauce.

Place noodles, protein, and vegetables in separate bowls; then the leftover sauce in another bowl.
Allow everyone to dish up themselves and en.joy!

Recipe Source: Adapted from Mel's Kitchen Cafe