Nanami Togarashi Shrimp Stir Fry

Tasty Gluten-Free Shrimp Stir Fry

Ingredients

• 2 pounds of tail-on shrimp, medium size. (You can use tail off)
• 2 carrots, peeled into shavings
• 1 red bell pepper cut into 1-inch slices
• 1 bunch of scallions, diced 3/4th of the way up from the root
• 1/2 a tablespoon plus a pinch of Nanami Togarashi pepper blend Salt
• 1 inch of ginger, peeled and diced
• 2 ounces of honey
• 3 tablespoons of grapeseed oil
• 1 small head of broccoli cut into florets
• 12 ounces of cherry tomatoes
• 11 to 12 ounces of prepared rice noddles set aside
• Wok or large frying pan with high sides
• Tongs
• Wooden spoon

Instructions

1. Add your oil and ginger, stir for about 2 minutes till your smell ginger
2. Add the tomatoes and broccoli and cook stirring frequently for 4 minutes
3. Adjust heats as needed, it should be simmering
4. Add the carrots and pepper and scallions, a pinch of salt, and 1/2 of the spice blend. Stir and cover. Do this for 4 or 5 minutes. Stir every minute or so.
5. Add the shrimp, honey, and the rest of the spice mix and a pinch of salt. stir, cover, and allow to cook for 3 or 4 minutes, Stir and continue the process the shrimp is pink in color. Add a pinch of spice or salt as needed.
6. Add the prepared noodles and using the tongs work through them till they separate.
7. Serve in a bowl with a small plate for tails.

Credit: Greg from Heck Yeah You Can Cook
Youtube: Heck Yeah You Can Cook Channel