Chili-Garlic Shrimp And Noodle Stir-Fry

• 6 ounces brown rice noodles
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons lower-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 1/2 teaspoon cornstarch
• 1 1/2 teaspoons canola oil
• 1/3 cup unsalted cashews
• 3 garlic cloves, crushed
• 1/2 jalapeno pepper, sliced
• 1 tablespoon canola oil
• 1/2 cup julienne-cut carrots
• 1 cup (2-inch pieces) green onions
• 1 cup sliced red bell pepper
• 6 ounces baby spinach

1. Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeno pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.

brown rice noodles, rice vinegar, lower, honey, fish sauce, cornstarch, canola oil, unsalted cashews, garlic, pepper, canola oil, juliennecut carrots, green onions, red bell pepper, baby spinach

Taken from www.myrecipes.com/recipe/chili-garlic-shrimp-noodle-stir-fry (may not work)