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4 ounces thin rice stick noodles
12 raw jumbo shrimp, peeled and deveined leaving tails intact
¼ cup HOUSE OF TSANG® SZECHUAN SPICY™ stir-fry sauce
2 tablespoons honey
1 cup thinly sliced red bell peppers
1 cup sugar snap peas, blanched
¼ cup thinly sliced red onion
cup shredded carrot
2 tablespoons coarsely chopped mint leaves
2 tablespoons coarsely chopped cilantro leaves
cup coarsely chopped peanuts


  1. Cook noodles according to package directions. Place in cold water; drain.

  2. Prepare grill for medium-high. Grease grill. In small bowl, combine shrimp, ¼ cup stir-fry sauce and honey toss to coat. Cook shrimp 2 minutes on each side or until pink and just cooked. Remove to tray; cover to keep warm.

  3. Arrange noodles, peppers, peas, onion, carrot, mint and cilantro on four serving plates. Top with shrimp. Sprinkle with peanuts.