MANGO-GINGER SHRIMP STIR-FRY WITH RICE NOODLES
Serves 4
Our sweet and fruity mango sauce, with its warming ginger heat, is all you need to flavor this quick and simple stir-fry. Not a fan of cilantro? Swap out the suggested herbs with fresh basil or slivered scallions. And feel free to up the veggie quotient with broccoli florets, julienned carrots, or shredded bok choy.
Ingredients
- 1 pound extra-large shrimp (about 26), peeled and deveined
- Salt and freshly ground black pepper
- 1 cup Half Way Tree Mango-Ginger Sauce, plus more for serving
- 5 ounces rice noodles
- 1½ tablespoons canola oil
- ½ pound sugar snap peas, strings removed
- 1 long red sweet chile, thinly sliced crosswise
- 1 tablespoon low-sodium soy sauce
- Chopped fresh mint and cilantro and chopped roasted cashews, for garnish
Preparation
In a medium bowl, generously season the shrimp with salt and pepper and toss with the 1 cup of Halfway Tree Mango-Ginger Sauce.
In a large saucepan of salted boiling water, cook the rice noodles according to the package directions. Drain, rinse under cold water, and drain again.
In a large nonstick skillet or wok, heat ½ tablespoon of the canola oil. Add the sugar snap peas and red chile and season with salt and pepper. Stir-fry over moderately high heat until the peas are bright green and crisp-tender, about 4 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon of oil in the skillet. Add the shrimp in their sauce along with the soy sauce and stir-fry until the shrimp are pink, curled, and just cooked through, about 4 minutes. Return the snap peas and chiles to the skillet and toss just until heated through.
Transfer the rice noodles to a bowl and top with the shrimp and sugar snap stir-fry; toss well to thoroughly coat the noodles with sauce, adding a bit more if necessary. Garnish with the mint, cilantro and cashews and serve. Pass additional Mango-Ginger sauce at the table.
