4 oz. fettuccine-width rice stick noodles
3 Tbsp. vegetable oil
1/2 lb. peeled shrimp
1 red bell pepper, cut into bite-sized pieces (about 1 cup)
1 cup pea pods, trimmed
1/2 tsp. salt
1/4 cup Zesty Green Herb
2 green onions, sliced
1/4 cup fresh cilantro, chopped 4 wedges of lime
Put noodles in a large bowl and add boiling water to cover.
Let sit until noodles are tender, about 10 to 15 minutes, checking every 5 minutes or so to make sure they do not get too soft.
Drain, drizzle with 1 Tbsp. oil to keep from sticking and set aside.
Meanwhile, in a large skillet over medium-high heat, remaining 2 Tbsp. oil until hot.
Add shrimp, peppers and pea pods.
Sprinkle with salt.
Stir fry until shrimp turns pink and vegetables are tender yet crisp.
Add noodles and toss until just warmed through.
Remove from heat and toss with Zesty Green Herb, green onions and cilantro.
Serve with a wedge of lime to squeeze over each serving.