Korean-Inspired Shrimp & Cabbage Stir-Fry with Glass Noodles

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cups shredded cabbage
• 1 cup glass noodles (dangmyeon)
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup chopped scallions
• Sesame seeds for garnish
• Salt and pepper to taste

Instructions

1. Cook glass noodles according to package directions. Drain and set aside.
2. In a bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, ginger, and garlic.
3. Heat a large wok or skillet over medium-high heat.
4. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from wok and set aside.
5. Add shredded cabbage to the wok and stir-fry until slightly softened, about 3-4 minutes.
6. Return the shrimp to the wok.
7. Pour the sauce over the shrimp and cabbage. Stir-fry for 1 minute until sauce thickens.
8. Add the cooked glass noodles and toss to combine.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions and sesame seeds.
11. Serve immediately.