Shrimp and Snow Pea Stir Fry

Directions

1. Cook noodles according to package directions.
2. Rinse the shrimp and place them on a paper towel-lined plate. Pat dry and season with salt and pepper on both sides. Add shrimp, soy sauce, 1 tablespoon of balsamic and 1 tablespoon of sriracha/sweet chili sauce to a container with a lid. Refrigerate for at least 15 minutes and up to overnight.
3. Drain and rinse the noodles and return to the bowl. Gather your ingredients (noodles, shrimp, remaining 1/4 cup sauce, balsamic, and snow peas).
4. Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil and swirl in pan to coat. When you see the first wisp of smoke, add shrimp (reserve liquid) and cook until they begin to turn pink, 1 minute on each side. The sugars in the sweet chili sauce should caramelize just a little bit and create tasty bits in the pan. Make space in the middle of the pan, add the remaining 1 tablespoon of oil and sliced snow peas and cook for 2 minutes. Add reserved liquid, remaining balsamic, prepared noodles and ¼, cup of sauce. Continue to cook until noodles are coated and heated through, about 4 to 6 minutes. Serve immediately.