This makes about three servings. Scale ingredients up for more.
6 ounces rice noodles
1 head broccoli, cut in 1/2-1 inch pieces, with the stems peeled, or another veggie of choice
9 raw shrimp, cut in 1 inch pieces, veins and shells discarded, or another protein of choice
1/2 c frozen corn, or another veggie of choice
4-5 T vegetable oil
3 green onions, diced and divided
1 jalapeno, diced with seeds and membrane discarded
4-7 gloves garlic, minced
1 T fresh grated ginger
3 T sesame seeds
2-3 T low sodium soy sauce, to taste
1 T rice vinegar
1 T brown sugar
1-2 T chili oil, to taste
1/2 T sesame oil
Put an 8 quart pot, almost full of water, on to boil. Put the vegetable oil in a large sauté pan and heat over medium-high heat. When the oil just starts to shimmer, add the white and light green parts of the onions (reserve the deep green parts for later) and the jalapeno and fry until the edges of the onion start to crisp and turn brown. Add the garlic and fry a minute more, then add the ginger and sesame seeds. Stir and let fry for one more minute, then remove from heat. Add the sesame oil, chili oil, soy sauce, vinegar and brown sugar. Stir to combine.
When the water boils, add the shrimp, then the broccoli and corn one minute later, and then when it returns to a boil, add the rice noodles. When all the food in the boiling water is cooked (follow cooking directions for the noodles), drain it well and add to the sauté pan. Stir to combine with he the chili garlic mixture, sprinkle with the reserved green onions, and serve immediately.
