Ingredients

• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sriracha sauce
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 12 oz rice noodles
• 1 tbsp oil
• 1 lb peeled shrimp
• 1/2 tsp red pepper flakes
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 2 green onions, sliced

Preparation

In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, cornstarch, sriracha, garlic and ginger. Set the mixture aside.
Cook the rice noodles according to package directions. Drain in a colander and set them aside.
In a large wok or skillet, heat oil over medium-high heat. Add shrimp and red pepper flakes. Cook for 3 to 4 minutes or until shrimp are pink and opaque. Remove shrimp from the pan and set them aside.
In the same skillet, add broccoli, bell peppers and peas. Cook for 2 to 3 minutes or until they became tender. Add shrimp back into the pan and cover with the sauce. Cook for an additional 2 or until sauce thickens up.
Serve over rice noodles and garnish with sliced green onion.