Chengdu Style Noodles with Coconut Lime Shrimp

Stir all of the ingredients for the dressing together thoroughly in a bowl and then set aside.

Get a large pot of water on the stove and bring it to a boil. Once boiling, transfer bean sprouts to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside.

Salt the water generously. Boil the spaghetti in the bean-sprout-flavored and salty water just until tender, about 8 minutes.

While spaghetti cooks, prepare the shrimp. Heat coconut oil in a large skillet over medium high heat. Add shrimp and cook until pink and opaque. While they cook, flavor shrimp with a pinch of salt, pepper, lime zest and lime juice. Once shrimp is done, remove to a plate while leaving the liquid behind.

The spaghetti should be just about done at this point. Drain, then toss in a large bowl with Sriracha, sesame oil, the shrimp cooking liquid, and the dressing.

Arrange noodles on a large platter, then arrange the shrimp on top of it. Sprinkle bean sprouts and scallions on top for garnish and serve immediately family-style!