Chili Lime Shrimp Stir-Fry

Ingredients

• 220 g shrimp
• 180 g rice noodles
• 150 g snap peas
• 1 large bell pepper
• 1 large carrot
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 garlic clove
• 2 tbsp chopped cilantro
• to serve lime wedges

Method

1. Step 1

   Soak or boil the 180 g rice noodles according to the package directions, then drain and set them aside.

2. Step 2

   Peel and devein the 220 g shrimp if needed, then pat them dry so they sear instead of steam.

3. Step 3

   Trim the snap peas (150 g), slice the bell pepper into thin strips (1 large), and cut the carrot into matchsticks (1 large).

4. Step 4

   In a small bowl, stir together the ingredients for the chili lime garlic sauce so the sauce is ready before you start stir-frying.

5. Step 5

   Season the shrimp with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a very hot pan or wok until browned. Remove it to a plate.

6. Step 6

   Add the vegetables to the same pan and stir-fry them for 2 to 4 minutes so they stay crisp and colorful.

7. Step 7

   Return the cooked shrimp to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the ingredients.

8. Step 8

   Serve the stir-fry over the rice noodles, then finish with cilantro and lime wedges.