Shrimp Kung Pao Noodles

INGREDIENTS

1 lb. Chickpea spaghetti

2 tsp. sesame oil

3 green onions, thinly sliced 

1/2 tsp. ginger

1 lb. shrimp (peeled and deveined)

Himalayan salt

Freshly ground black pepper

1 T extra-virgin olive oil

3 cloves garlic, minced 

2 T cornstarch

1/3 c. coconut aminos 

1/2 c. low-sodium chicken broth 

1/4 c. sweet chili sauce

1 T hot sauce

2 T apple cider vinegar 

Unsalted roasted peanuts 

2 bell peppers, chopped

DIRECTIONS

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.

2. In a large skillet over medium heat, heat sesame oil. Add green onions and ginger and cook until fragrant, 1 minute. Add shrimp, then season with salt and pepper. Cook until opaque, 3 minutes, then remove from skillet.

3. To same skillet, heat olive oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Pour in coconut aminos, chicken broth, sweet chili sauce, hot sauce, and apple cider vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly.

4. Toss in pasta and shrimp. Garnish with peanuts before serving.

***Recipe adapted from Delish.com