Ingredients
4 ounces uncooked thick rice noodles1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined2 teaspoons canola oil1 large onion, chopped1 garlic clove, minced1 large egg, lightly beaten3 cups coleslaw mix4 green onions, thinly sliced1/3 cup rice vinegar1/4 cup sugar3 tablespoons reduced-sodium soy sauce2 tablespoons fish sauce or additional reduced-sodium soy sauce2 to 3 teaspoons chili garlic sauce2 tablespoons 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 and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.
