Ingreadient :

• 4 ounces uncooked thick rice noodles
• 1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 2 teaspoons canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 large egg, lightly beaten
• 3 cups coleslaw mix
• 4 green onions, thinly sliced
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 2 to 3 teaspoons chili garlic sauce
• 2 tablespoons chopped salted peanuts
• Optional: fresh cilantro leaves and chopped salted peanuts

Direction :

1. Cook noodles according to package directions.
2. In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove. Add onion and garlic to the pan. Make a well in center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.
3. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro and additional chopped salted peanuts.