Careme

Ingredients

• large peeled and deveined raw shrimp

  6 oz, thawed if frozen and patted dry $8.99
• vermicelli rice noodles

  2.5 oz $3.99
• snap peas

  1 cup, strings removed
• asparagus

  4 spears, trimmed and cut into 2-inch pieces
• spinach

  1 packed cup
• fresh red hothouse bell pepper

  1/2 pepper, thinly sliced $1.25
• ginger root

  1 teaspoon finely grated $4.99
• garlic

  1 small clove, minced $1.50
• fresh organic lime

  1/2 lime, juiced, plus wedges if desired $1.50
• Thai basil

  2 tablespoons torn leaves $2.79
• low-sodium soy sauce

  1 tablespoon
• fish sauce

  1 teaspoon
• brown sugar or honey

  1 teaspoon
• chili garlic sauce or sriracha

  1/2 to 1 teaspoon
• neutral cooking oil

  2 teaspoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the vegetables, pat the shrimp very dry, and stir together the soy sauce, fish sauce, lime juice, brown sugar or honey, chili garlic sauce, grated ginger, and minced garlic in a small bowl.
2. Cook or soak the rice noodles according to the package directions until just tender, then drain and rinse briefly with cool water so they do not clump.
3. Heat a large skillet or wok over medium-high heat, add 1 teaspoon oil, then stir-fry the snap peas, asparagus, and bell pepper for 2 to 3 minutes until bright and crisp-tender; transfer to a plate.
4. Add the remaining 1 teaspoon oil to the skillet, add the shrimp in a single layer, and cook for 1 to 2 minutes per side until pink and just opaque.
5. Return the vegetables to the skillet, add the drained noodles and spinach, pour in the sauce, and toss for 1 to 2 minutes until the spinach wilts and everything is glossy and hot.
6. Taste and adjust with an extra squeeze of lime or a splash of soy sauce if needed, then fold in the Thai basil off the heat.
7. Plate in a shallow bowl with any extra lime wedges and serve immediately while the snap peas are still crisp.