Ingredients
| 4 | ounces thin rice stick noodles |
| 12 | raw jumbo shrimp, peeled and deveined leaving tails intact |
| ¼ | cup HOUSE OF TSANG® SZECHUAN SPICY™ stir-fry sauce |
| 2 | tablespoons honey |
| 1 | cup thinly sliced red bell peppers |
| 1 | cup sugar snap peas, blanched |
| ¼ | cup thinly sliced red onion |
| ⅔ | cup shredded carrot |
| 2 | tablespoons coarsely chopped mint leaves |
| 2 | tablespoons coarsely chopped cilantro leaves |
| ⅓ | cup coarsely chopped peanuts |
Directions
Cook noodles according to package directions. Place in cold water; drain.
Prepare grill for medium-high. Grease grill. In small bowl, combine shrimp, ¼ cup stir-fry sauce and honey toss to coat. Cook shrimp 2 minutes on each side or until pink and just cooked. Remove to tray; cover to keep warm.
Arrange noodles, peppers, peas, onion, carrot, mint and cilantro on four serving plates. Top with shrimp. Sprinkle with peanuts.