Sweet Garlic Chili Shrimp and Rice Noodles

In a large skillet, heat oil over medium heat. Meanwhile, toss the shrimp with the cornstarch and shake off the excess. When the oil is hot, add the shrimp and fry lightly for about 2 minutes on each side until the shrimp are just done. Remove using a slotted spoon and let drain on a paper towel.

Add the vegetables to the hot pan and cook for about 8 minutes until tender. While the vegetables are cooking whisk together the stock, garlic, soy sauce, fish sauce, Sriracha, toasted sesame oil, sesame seeds, honey and horseradish. When the vegetables are tender, add the sauce and the shrimp to it. Turn down the heat to medium low and simmer for about 6 minutes or so until the sauce thickens.

While the sauce is cooking, boil the rice noodles until just done, about 6-8 minutes or so. Rinse immediately with cold water and toss with the sauce. Serve hot!