Cooking Time: approximately 20 minutes

Serving Size: ½ cup mixture (including noodles) + 5 shrimp

Ingredients

2 TB olive oil

2 TB garlic, chopped rough

1 TB ginger, chopped rough

2 TB lemongrass, sliced into thin rings

2 each chile peppers

½ each red onion

½ each red bell pepper

¼ pound snow peas, cleaned

½ pound shrimp: deveined, cleaned, peeled (with tails on)*

¼ cup basil leaves, whole

¼ cup seafood stock (or water)

1 TB scallions, chopped

1 cup flat rice noodles

Sauce

2 TB oyster sauce

2 tsp sugar

2 TB soy sauce

4 TB water

1 tsp sri racha hot sauce

1 tsp red chili flakes

Directions

Heat olive oil in wok. Stir-fry garlic, ginger, lemongrass, chile peppers, and onion for 2 minutes. Add shrimp and stir-fry until no longer translucent (will still be undercooked).

Add bell pepper and snow peas; stir. Deglaze wok by adding seafood stock. Add basil leaves, oyster sauce, sugar, soy sauce, water, sri racha, and red chili flakes. Combine well.

Meanwhile, prepare noodles to package instructions. Cook wok mixture until sauce forms a glaze (this will cook the shrimp the remainder of the way).

Storage and Turn-out

Place ¼ noodles and twist into a knot using chopsticks. Add ¼ cup sauce and vegetable mixture with 5 shrimp. Garnish with scallions. This can be stored for up to 3 days under refrigeration.

*May also use chicken, pork, beef, or tofu.