• 7 oz rice vermicelli noddles or Shirataki noodles (follow the first 5 instructions in this recipe if using Shirataki noodles)
• 8 baby corn cobs – halved
• 5 oz snow peas
• 1 T coconut oil (or vegetable oil)
• 2 garlic cloves – minced
• 1 inch piece of fresh ginger – peeled and finely chopped
• 1 fresh red or green chili – seeded and finely chopped
• 1 lb raw peeled jumbo shrimp
• 4 green onions – thinly sliced
• 1 T toasted sesame seeds
• 1 lemon grass stalk – thinly shredded

For the dressing

• 1 T fresh chives – chopped
• 1 T Thai fish sauce
• 1 tsp soy sauce or Braggs Aminos
• 3 T peanut oil (or if you love sesame oil as much as I do, use it instead of peanut oil!)
• 1 tsp sesame oil
• 2 T rice vinegar

Instructions

1. Put the rice noodles in a heat proof bowl, cover with boiling water and let sit for 10 minutes.
2. Drain rice noodles, refresh with cold water, drain again and set aside.
3. The dressing can be made ahead of time by combining ingredients and either shaking or whisking all of the dressing ingredients together and then setting aside.
4. Saute, or steam, the snow peas and baby corn and set aside.
5. Heat the coconut oil in a frying pan (or wok). Add the garlic, ginger and chili and cook for one minute.
6. Add the shrimp and cook until just pink.
7. Stir in the green onions, snow peas, baby corn and sesame seeds. Toss lightly to mix.
8. Add the contents of the pan to the rice noodles.
9. Pour the dressing on top and toss well.
10. Sprinkle with lemon grass and chill for one hour before serving.

Enjoy this light flavorful salad!