24-30 medium-large shrimp, peeled and deveined (Please note that 1 1/2 lb. boneless skinless chicken breast or 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes can be substituted in this recipe per your preference)
1 lemon, juiced
2 tbsp sesame oil
Directions
Noodle sauce: In a small bowl, whisk together all ingredients for the noodle sauce until mixed well, and set aside.
Noodles: Heat sesame oil in a large wok or pan over medium-high heat. Add zucchini noodles, carrot noodles, beet noodles, bean sprouts, red bell pepper, and red cabbage with salt and pepper to taste. Stir continuously for 2-5 minutes until vegetables are tender. Pour noodle sauce into the skillet and toss ingredients together until coated. Transfer noodles and vegetables to a serving bowl and top with cilantro, peanuts, and seaweed flakes.
Sweet chili sauce: Add all ingredients to a medium saucepan over medium heat and stir together until the cornstarch dissolves and the sauce thickens. Simmer for 3-5 minutes then remove from heat and allow to cool. Set aside.
Shrimp: Add shrimp to a large mixing bowl and toss with salt, pepper and lemon juice. Heat oil in a large wok or pan over medium-high heat. Add shrimp and cook until opaque, for about 3-5 minutes. Remove from heat and add sweet chili sauce. Toss to coat. Top your veggie noodle bowl with the shrimp in a serving bowl.
