4 tablespoon hoisin sauce
4 tablespoon lime juice (about 2 limes)
Zest of two limes
2 tablespoons sesame oil
6 tablespoons soy sauce
2 teaspoons chili sauce (Sriracha), more if desired
2 tablespoons water
1 teaspoon cornstarch
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon minced ginger
1/4 teaspoon red chili flakes
1 pound large shrimp (16/20 count), peeled and deveined
1 cup thinly sliced baby portabello mushrooms
1 cup shredded carrots
1 cup thinly shredded purple cabbage
1 cup sugar snap peas
2 cup cilantro, for garnish
4 slices lime, for garnish
Heat a large pot of water to boiling on high.
Meanwhile, mix all sauce ingredients together in a medium-sized bowl. Transfer to a small pot, boil sauce until thickened, stirring as needed. About 1 minute. Turn off heat and set aside. Taste and add more seasoning as desired.
Heat a large pan over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil. Add the shrimp to the infused oil and cook for about 3 minutes on each side, or until shrimp is pink. Transfer to a plate. Turn off heat, reserve pan.
Add noodles to the boiling water, cook for 4 minutes, or as suggested by manufacturer. Drain noodles, keep warm.
Turn heat to up to medium high on the reserved pan. Add mushrooms and carrots, saute for 1-2 minutes. Add cabbage and peas, saute for additional 2 minutes. Turn off heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.
Divide dish into 4 servings, top with cilantro and serve with a lime slice.
Recipe adapted from jessicagavin.com