Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers

Directions

1. Thaw frozen shrimp in a colander under cold water if needed and pat dry with towels.
2. Soak the rice noodles in boiling water off the heat for about 10 minutes, then drain, rinse, and set aside.
3. Prepare the vegetables: use the carrot ribbons, seed and slice the bell pepper, and chop the celery; transfer to a medium bowl.
4. Trim and thinly slice half of the green onions and add them to the vegetable bowl for later garnish.
5. Heat a large pot over medium heat and melt a little oil to coat the bottom.
6. Mince or grate the ginger and garlic and add them to the pot along with a pinch of black pepper; stir until fragrant.
7. Toss in the prepared vegetables and cabbage, and sauté until they begin to soften, about 4–5 minutes.
8. Add the shrimp and the cabbage; cook until the cabbage is tender and shrimp are pink and opaque, 2–3 minutes.
9. Juice the lime into a small bowl, whisk in the cornstarch until smooth, then whisk in the orange juice, broth, brown sugar, soy sauce, and fish sauce; bring to a boil.
10. Stir in the cornstarch slurry, then reduce heat to low and add the noodles; simmer gently, stirring occasionally, until the sauce slightly thickens and noodles are heated through, 1–2 minutes.
11. Divide the bowls, garnish with the remaining green onions, and serve.