Toasted Coconut Shrimp & Noodle Bowls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare rice noodles according to package directions. Divide among 4 bowls

Step 2

Meanwhile, stir shrimp with 1 tbsp soy sauce and corn starch in a medium bowl. Set aside.

Step 3

Whisk water, jam, chile-garlic sauce, sesame oil, 4 tbsp soy sauce in a small bowl. Set aside

Step 4

Add coconut and 1.5 tsp coconut oil to a large skillet and cook over medium-low heat until golden brown, 3-5 minutes. Remove to a paper towel lined plate

Step 5

Wide out the pan. Add 1 tbsp coconut oil and heat over high heat until shimmering. Add the shrimps and cook, stirring occasionally, until pink on both sides, about 2 minutes. Transfer to a bowl

Step 6

Add 1 tsp coconut oil and snow peas to the pan and cook until tender-crisp, 2-3 minutes. Add the broth mixture and the shrimp; cook until well glazed, 1-2 minutes

Step 7

Add bean sprouts to a bowl, cover and microwave for 1.5 minutes

Step 8

Divide the mixture among the bowls with the noodles. Top with shredded coconut