Shrimp and Rice Noodle Stir-fry

Ditch the takeout and make this quick and easy Asian stir-fry at home for a satisfying weeknight meal. You can swap out extra firm tofu or chicken breasts for the shrimp, if you like. This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

7 ounces dried rice noodles
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 red bell pepper, chopped
1 small red or white onion, thinly sliced
1/2 cup snow peas, chopped
1 garlic clove, minced
1 teaspoon ginger, minced
1 carrot, thinly sliced
1 pound large raw shrimp, peeled and deveined
1 tablespoon toasted sesame seeds (optional)

Soften rice noodles according to package instructions.

Whisk together the honey, soy sauce, garlic and cornstarch in a small bowl.

Heat a large skillet to medium-high and add the oil. Add the onion, bell pepper, carrot and snow peas to the skillet; stir-fry for 3 minutes. Add the shrimp and continue to cook for another 3 minutes. Add the soy sauce mixture and cook for 30 seconds. Add the rice noodles and fry for another minute, stirring to make sure everything is covered with the sauce. Serve right away.