•  4 ounces uncooked thick rice noodles
  •  1/2 pound uncooked small shrimp, peeled and de-veined
  •  2 teaspoons canola oil
  •  1 large onion, chopped
  •  1 garlic clove, minced
  •  1 egg, lightly beaten
  •  3 cups coleslaw mix
  •  4 green onions, thinly sliced
  •  1/3 cup rice vinegar
  •  1/4 cup sugar
  •  3 tablespoons reduced-sodium soy sauce
  •  2 tablespoons fish sauce or additional reduced-sodium soy sauce
  •  2 to 3 teaspoons chili garlic sauce
  •  2 tablespoons chopped salted peanuts
  •  Chopped fresh cilantro leaves


1. Cook noodles according to package directions.

2. In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.

3. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

PREP TIME: 15 min
TOTAL TIME: 20 min