½yellow, orange and red bell pepper(each) julienne cut
3scallionsboth green and white, chopped
5ouncessugar snap peas
srirachafor serving (optional)
Peel and devein the shrimp.
Bring a large pot of heavily salted water to a boil. Cook pasta per package instructions; drain well.
While the pasta water is coming to a boil, chop, and prep all the veggies; this dish cooks up fast, have them ready when needed.
In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.
Heat olive oil in a wok over medium-high heat.
Add the bell peppers and carrot to the pan. Cook, stirring frequently, about 3 to 5 minutes or until tender.
Stir in the snap peas and scallions; cook until tender, about 2 more minutes.
Remove the veggies from the pan; set aside in a warm place, while finishing the shrimp and noodles.
Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat. Toss in the shrimp to coat with the sauce; cook for about 1 to 3 minutes, then stir the pasta into the wok with the shrimp to coat with sauce.
Add the veggies back into the wok with the pasta and shrimp. Toss gently with tongs to combine.
Serve immediately and garnish with Sriracha sauce.
Peeling and deveining the shrimp takes a few minutes, so plan ahead.Don’t worry, you do not have to have a wok, use a large pan instead.
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