· 1/2 lb rice noodles
· 1/2 cup Kevala Organic Tamari Sauce
· 2-1/2 Tbs brown sugar
· 1 - 2 tsp chili garlic sauce
· 1 tsp freshly grated ginger
· 2 eggs
· 1 tsp Kevala Organic Sesame Oil
· 1/2 lb peeled and deveined shrimp
· salt and pepper
· 2 Tbs Kevala Avocado Oil, divided
· 1 red bell pepper, sliced
· 1/4 cup broccoli
· 3 cloves garlic, minced
· 4 green onions, chopped
· fresh chopped cilantro
Pre-soak rice noodles according to package directions.
In a small bowl combine tamari sauce, brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside. Whisk eggs and sesame oil together in a small bowl then set aside.
Heat 1 Tbsp Avocado oil in a large wok over medium heat, add the shrimp, season with salt and pepper, then sauté until cooked on each side, set aside.
Heat 1 Tbsp Avpcadp oil in the wok then add pepper and broccoli, season with salt and pepper, and then stir fry 2 minutes, add the garlic and half the green onions then stir fry for another 30 seconds. Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture. Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
Drain then add rice noodles to the wok and toss to combine. Add sauce then bring to a boil and stir fry until rice noodles are tender, add shrimp and combine.
Serve and top with green onions and chopped cilantro.