Ingredients:

1 pkg (340 g) No Yolks® Extra Broad Noodles

1 lb (500 g) large shrimp, tails removed

1/4 cup (60 mL) olive oil, divided

2 tsp (10 mL) chili powder

2 tsp (10 mL) Creole seasoning

1 tsp (5 mL) onion powder

1 tsp (5 mL) garlic powder

1/4 cup (60 mL) soy sauce

2 tbsp (30 mL) rice vinegar

1 tbsp (15 mL) gochujang paste

1 tbsp (15 mL) brown sugar

1 tsp (5 mL) sesame oil

2 cups (500 mL) sliced carrots (cut diagonally into 1/4-inch/5 mm thick slices)

1 onion, diced

3 cloves garlic, minced

1 tbsp (15 mL) minced fresh ginger

1 cup (250 mL) snow peas, cut in half diagonally

2 tbsp (30 mL) chopped fresh parsley

1 tbsp (15 mL) toasted sesame seeds

Instructions:

1. Cook noodles according to the package directions; drain, reserving 1/4 cup (60 mL) cooking liquid. Set aside.

2. In a small bowl, combine shrimp, 1 tbsp (15 mL) olive oil, chili powder, Creole seasoning, onion powder and garlic powder. Let stand for 30 minutes.

3. In a separate small bowl, whisk together soy sauce, rice vinegar, gochujang paste, brown sugar and sesame oil. Set aside.

4. Meanwhile, heat the remaining olive oil in a large skillet set over medium heat; cook carrots and onion for 3 to 5 minutes or until slightly softened.

5. Add garlic, ginger, marinated shrimp, and snow peas; cook, stirring frequently, for about 2 minutes or until the shrimp is just cooked through, and the onions and carrots are softened. Stir in the reserved soy sauce mixture, noodles, and cooking liquid; toss until well coated. Cook for 1 to 2 minutes or until heated through.

6. Divide among serving plates. Garnish with parsley and sesame seeds.

Tip:

For a vegetarian dish, substitute tofu for shrimp.