2 portions Asian rice noodles
2 Tbsp. sesame oil
340 g pkg. thawed Rock Harbour raw White Pacific Shrimp, (tail on, P & D)
½ small red onion, sliced into thin wedges
1 small red pepper, thinly sliced
1 crown broccoli, cut into bite sized florets (about 2 cups)
½ cup teriyaki stir-fry sauce
2 Tbsp. sesame seeds
Cook the Asian rice noodles according to package instructions. Drain and toss with a little vegetable oil to prevent sticking. Keep warm while preparing the stir-fry.
Heat half the sesame oil in a wok or large non-stick skillet over medium high heat. Add the shrimp and cook until opaque and pink about 2-3 minutes.Transfer shrimp to a plate and keep warm. Add remaining sesame oil to wok along with the red onion, red pepper and broccoli florets and sauté for 3-4 minutes, stirring often until vegetables are tender crisp.
Reduce the heat to low and add back the shrimp, cooked Asian noodles and teriyaki stir-fry sauce tossing to combine until hot and saucy. (Add a spoon or two of water to loosen everything up if need be.)
To serve, divide saucy shrimp noodles into shallow bowls and sprinkle with sesame seeds. If you like it spicy, serve with sriracha sauce on the side.