Asian Shrimp Noodle Bowl

I love any excuse to add siracha to a dish so this recipe caught my eye when I saw chili paste in the ingredients! Lol this is a blend of Asian flavors and a quick to the table meal, enjoy! 

Boil rice noodles, drain water, rinse in cold water and set aside (they cook super fast).

The recipe calls for chicken but we eat so much of it I decided to use fresh jumbo shrimp (so big they taste like lobster when you bite into them!) sauté with olive oil, garlic and s&p to taste. Set aside add snow peas to pan and sauté until they turn bright green then add them to shrimp you have put aside. 

The sauce is where the magic happens!

1/2 cup water, 3 TBS Tamari light soy sauce, 2 TBS honey, 2 tsp GF siracha or your favorite chili paste, 1 tsp red curry paste. Whisk all together and bring ingredients to a light boil over medium high heat. Add shrimp and peas back to skillet. In a seperate bowl mix 1 TBS cornstarch with 1/4 cold water, add this to skillet to thicken sauce. 

You can mix in noodles at this point or serve over the noodles (I put a helping of noodles in each bowl and poured shrimp over top). 

Thank you again artisinal gluten free cooking book! Delish!