Zesty Noodle Bowl

Noodles & Veg

• 8oz rice noodles (thin straight cut)
• 1 cucumber (English, Turkish or Persian), julienned
• ½ red bell pepper, julienned
• 1 carrot, julienned
• ½ cup purple cabbage, julienned
• ¼ bunch Cilantro, coarsely chopped
• 1 lime, cut into 8 wedges
• 1 jalapeño, sliced (depending on desired heat level)
• ½ cup scallions, minced
• Sesame seeds
• ¼ cup crushed peanuts
• Social Kitchens Citrus Orange Shrimp

Sauce

• 2 tsp cornstarch dissolved in 2 tbsp of water
• ½ cup chicken broth
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• sauce packet from Social Kitchens Citrus Orange Shrimp packaging

1. Cook the shrimp according to package directions, and set aside to cool.
2. Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over. Use tongs or a fork, stir the noodles every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse with cold water.
3. Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, rice vinegar, Citrus Orange sauce, and chili garlic sauce. Cover, and shake to combine well (can also simmer this mixture in a sauce pan to thicken it).
4. Julienne the cucumber, bell pepper, carrot, purple cabbage, and slice the other ingredients.
5. Add noodles, vegetables and shrimp to bowl. Drizzle on sauce to taste, and garnish with cilantro, sesame seeds, jalapeños, scallions and crushed peanuts.