My family enjoyed this dish so much! I hope you do as well!
1 package glass (rice) noodle
3 Tbsp amino acids (or soy sauce)
4 Tbsp fish sauce
1 tsp curry powder
1 carrot – shredded
1/2 head of green cabbage – coarsely chopped
1/2 head of purple cabbage – coarsely chopped
1 onion – diced
40 raw and deveined shrimp
Bring a large pot of water to just shy of a boil. Remove from heat and submerge the glass noodles. Allow them to sit for 15 minutes in the water.
While waiting on the noodles, hear a wok to 300 degrees. Spray with cooking spray and add 1/2 tbsp of olive oil. Add carrots, cabbage and onion. Cook until browned. Add noodles and sautée for about 3 minutes. Add curry powder, fish sauce, and amino acids (or soy sauce) and toss to coat all ingredients. Turn wok to warm. In a pit of boiling water, add shrimp and cook until just pink. Remove from heat and rinse with cool water. Season lightly with sea salt and fresh pepper. Add to the noodle mix. Sprinkle with sesame seeds and serve immediately. This also stores and reheats well.
Yields: 6 servings
Serving size: 2 cups
Calories per serving: 400