Curried Shrimp Stir-Fry with Noodles, Zucchini, Bell Pepper & Cilantro

Directions

1. Boil water in a medium saucepan, then turn off the heat and soak the rice noodles for about 10 minutes according to package directions, then drain and rinse under cold water; set aside.
2. If using frozen shrimp, thaw them briefly under cold water and pat dry with towels.
3. In a small bowl whisk together lime juice, water, soy sauce, brown sugar, and curry powder; set the sauce aside.
4. Peel and mince the ginger and garlic; place in a bowl with the carrot rounds, sliced bell pepper, and diced zucchini.
5. Heat a nonstick skillet over medium-high heat and cook the shrimp with a little oil, salt, and pepper until pink and opaque; transfer to a plate and loosely cover.
6. Add more oil to the skillet if needed, then stir-fry the vegetables until they start to soften, about 3–4 minutes.
7. Return the drained noodles to the skillet along with the sauce; cook and toss until the liquid is mostly absorbed and the noodles are heated through, 1–2 minutes.
8. Add the chopped cilantro and the cooked shrimp back to the skillet; toss to combine and remove from heat.
9. Divide the noodle mixture among plates or bowls and serve.