Name: Rainbow Veggie Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1/4 cup NAKANO Seasoned Rice Vinegar* ( *Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference); 1/2 cup soy sauce; 1 tsp garlic powder; 2 tbsp sesame oil; 1/2 cup green onion, diced; 2 cups zucchini veggie noodles, store-bought or homemade with a spiralizer; 2 cups carrot veggie noodles, store-bought or homemade with a spiralizer; 2 cups beet veggie noodles, store-bought or homemade with a spiralizer; 1 cup bean sprouts; 1 red bell pepper, thinly sliced; 1/3 red cabbage, chopped; 1/3 cup fresh cilantro, minced; 2 tbsp sesame oil; 1/2 cup peanuts, chopped; 1/4 cup crushed seaweed flakes; salt & pepper - to taste; 1/2 cup NAKANO Natural Rice Vinegar* (*Please note you can also swap for NAKANO Organic Natural Rice Vinegar per your preference); 1 tbsp cornstarch; 1 tsp garlic, diced; 2 tsp dried crushed chili; 1/4 cup water; salt & pepper - to taste; 24-30 medium-large shrimp*, peeled and deveined; 1 lemon, juiced; 2 tbsp sesame oil

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Rainbow Veggie Noodles

Prep Time 15

Cook Time 15

Total Time 1

Servings 6

Ingredients

Noodle sauce

1/4 cup NAKANO Seasoned Rice Vinegar* *Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference
1/2 cup soy sauce
1 tsp garlic powder
2 tbsp sesame oil
1/2 cup green onion, diced

Veggie noodles

2 cups zucchini veggie noodles, store-bought or homemade with a spiralizer
2 cups carrot veggie noodles, store-bought or homemade with a spiralizer
2 cups beet veggie noodles, store-bought or homemade with a spiralizer
1 cup bean sprouts
1 red bell pepper, thinly sliced
1/3 red cabbage, chopped
1/3 cup fresh cilantro, minced
2 tbsp sesame oil
1/2 cup peanuts, chopped
1/4 cup crushed seaweed flakes
salt & pepper - to taste

Sweet chili sauce

1/2 cup NAKANO Natural Rice Vinegar* *Please note you can also swap for NAKANO Organic Natural Rice Vinegar per your preference
1 tbsp cornstarch
1 tsp garlic, diced
2 tsp dried crushed chili
1/4 cup water
salt & pepper - to taste

Shrimp*

24-30 medium-large shrimp*, peeled and deveined *Please note that 1 1/2 lb. boneless skinless chicken breast or 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes can be substituted in this recipe per your preference.
1 lemon, juiced
2 tbsp sesame oil

Instructions

Noodle sauce: In a small bowl, whisk together all ingredients for the noodle sauce until mixed well and set aside.
Noodles: Heat sesame oil in a large wok or pan over medium-high heat. Add zucchini noodles, carrot noodles, beet noodles, bean sprouts, red bell pepper and red cabbage with salt and pepper to taste. Stir continuously for 2-5 minutes until vegetables are tender. Pour noodle sauce into the skillet and toss ingredients together until coated. Transfer noodles and vegetables to a serving bowl and top with cilantro, peanuts and seaweed flakes.
Sweet chili sauce: Add all ingredients to a medium saucepan over medium heat and stir together until the cornstarch dissolves and the sauce thickens. Simmer for 3-5 minutes then remove from heat and allow to cool. Set aside.
Shrimp: Add shrimp to a large mixing bowl and toss with salt, pepper and lemon juice. Heat oil in a large wok or pan over medium-high heat. Add shrimp and cook until opaque, for about 3-5 minutes. Remove from heat and add sweet chili sauce. Toss to coat. Top your veggie noodle bowl with the shrimp in a serving bowl.