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
Add your oil and ginger, stir for about 2 minutes till your smell ginger
Add the tomatoes and broccoli and cook stirring frequently for 4 minutes
Adjust heats as needed, it should be simmering
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.
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.
Add the prepared noodles and using the tongs work through them till they separate.
If you enjoy the spicy, buttery flavor of Buffalo wings, then you’ll love this recipe made with colossal shrimp and a homemade Buffalo sauce that lets you control the heat. Fire up the grill, this recipe is ready in less than 30 minutes from start to finish!