SPICY SHRIMP WITH RICE NOODLES ENJOY DAN:

                  SPICY SHRIMP WITH RICE NOODLES by CHEF DAN:

Serves 2

INGREDIENTS:

8 ounces shrimp, (peeled and deveined)

4 ounce package rice noodles

1/4- chicken broth

1 cup cauliflower florets,

1 carrot, peeled and diced

1/4-cup snow peas

6 crimini mushrooms, quartered

1 teaspoon EACH Tandoori masala, smoked paprika, and ground ginger

1 teaspoon EACH sumac, red pepper flakes

1/2-teaspoon sesame oil

1 tablespoon lime juice

 SAUCE:

2 scallions cut on the bias into 1/2-slcies

2 garlic cloves, minced

3 tablespoon soy sauce

1 tablespoon EACH olive oil, and lime juice

2 tablespoons each brown sugar, and rice vinegar

1/2-teasspoon red pepper flakes

DIRECTIONS:

1.   Bring water to a boil and pour over rice noodles and let sit 20 minutes.

2.   Drain and set aside.

3.   Mix the chicken broth with Tandoori masala, paprika, ginger, sumac, red pepper flakes, oil, and lime juice, in a bowl.

4.   In a skillet over high heat add the sauce and bring to a boil.

5.   Add drained rice noodles, cauliflower, carrots, snow peas, mushrooms and shrimp.

6.    Stir fry for 5 minutes, or until the liquid is reduced to a thick sauce, stir a few times.

7.   In a large serving bowl, combine all sauce ingredients.

8.   Add the stir fry mixture; toss to coat with the sauce and serve.

ENJOY DAN:                                                 BON-APPETITE!!