Stir-Fried Rice Noodles with Shrimp and Green Onion Vinaigrette

1. Bring a large pot of water to a boil. Then, remove pot from heat and add the rice noodles. Let the rice noodles sit in the boiling water for about 8 minutes. Then drain, rinse and drain again. Set aside.

2. Meanwhile, add the Green Onion Vinaigrette ingredients into the jar of a blender, put the lid on and puree on high until you have a smooth bright green sauce. Set aside.

3. For the shrimp: Heat a large wok, non-stick pan or skillet over high heat. Add the vegetable oil and quickly cook the shrimp about 1 minute per side, flipping them when they are just cooked. Remove shrimp from the skillet and set aside.

4. Now back to the noodles: Into the pan that you cooked the shrimp in add the vegetable oil, sesame oil, the minced ginger and the soy sauce and cook for 1 minute until fragrant.

5. Add the noodles and fry over high heat. Pressing the noodles into the bottom of the pan to get some color on them. Add about half of the green onion vinaigrette to make it easier to toss and when the noodles are hot spoon them into bowls.

6. Top with the shrimp and green onion garnish and drizzle the remaining green onion vinaigrette around the base of the bowl. Serve immediately with some Sriracha sauce if you want a kick of heat.