Ingredients
2 ounces uncooked thick rice noodles1/4 pound uncooked small shrimp, peeled and deveined1 teaspoon canola oil1 medium onion, chopped1 garlic clove, minced1 egg, beaten1-1/2 cups coleslaw mix2 green onions, thinly sliced3 tablespoons rice vinegar2 tablespoons sugar4-1/2 teaspoons reduced-sodium soy sauce1 tablespoon fish sauce or additional reduced-sodium soy sauce1 to 2 teaspoons chili garlic sauce1 tablespoon chopped salted peanutsChopped fresh cilantro leaves
Preparation
Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.
