INGREDIENTS:

• 8 ounces rice noodles
• 20 ounces medium sized shrimp, cleaned and deveined
• 1/2 cup coconut milk
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 1/2 teaspoon cornstarch
• 2 tablespoons canola oil, divided
• 3 garlic cloves, crushed
• 1 jalapeño pepper, sliced
• 1/2 cup julienne-cut carrots
• 1 cup green onions, sliced
• 2 cup sliced bell peppers
• 8 ounces baby spinach

INSTRUCTIONS:

1. Cook the rice noodles according to the package instructions. Drain, rinse with cold water, drain again and set aside.
2. Heat the coconut oil in a large wok set over medium high heat.
3. When the coconut milk comes to a simmer, add the shrimp and cook for 2 minutes. Drain the shrimp and set aside. Discard the milk and wipe down the wok.
4. Combine the vinegar, soy sauce, honey, fish sauce, and cornstarch in a small bowl. Set aside.
5. Heat half of the canola oil in the wok set over high heat. Add the crushed garlic cloves and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan and add to the reserved shrimp.
6. Add the remaining canola oil to the wok. Add the carrots, green onions, and bell pepper; stir-fry 3 minutes.
7. Stir in the vinegar and soy sauce mixture and cook for 2 minutes.
8. Add the noodles, the shrimp, garlic, jalapenos and spinach to the wok and cook for 2 minutes.