Using rice noodles instead of pasta makes this a great gluten-free option, although angel hair pasta works well, too. Drain the noodles well before mixing them with the vegetables so they don’t dilute the sauce.
The noodles and the vegetable mixture cook very quickly, so make sure to have your veggies prepped and ready to go before starting to cook.
6 ounces thin rice noodles
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons hoisin sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 small jalapeño pepper, seeded and chopped
1 (2-inch) piece peeled fresh ginger, minced
3/4 pound shrimp, peeled and deveined
2 scallions, white and light green parts only, thinly sliced
2 carrots, shredded, or 1 cup packaged shredded or “matchstick” carrots
1 red bell pepper, seeded and cut into thin strips
1 head bok choy, cored and thinly sliced
1 tablespoon dark sesame oil
2 tablespoons chopped fresh mint
2 tablespoons chopped peanuts
Prepare the noodles according to the package directions. Drain well and pat dry.
Meanwhile, in a bowl, combine the soy sauce, vinegar, and hoisin sauce.
In a large skillet over medium-high heat, add the oil. Sauté the garlic, jalapeño, and ginger for 1 minute. Add the shrimp, scallions, carrots, bell pepper, and bok choy and sauté for 2 to 3 minutes, or until the vegetables soften and the colors are vivid. Add the noodles and stir to combine. Add the sauce and stir to combine. Transfer to a serving bowl, drizzle with the sesame oil, and top with the mint and peanuts.
If you don’t have a jalapeño on hand, add chili garlic sauce, chili paste (sambal oelek), or crushed red pepper flakes, to taste. If you are watching your sodium intake, start with three tablespoons of soy sauce and two tablespoons of hoisin sauce. Add more to taste, if needed.