Name: Hoisin Shrimp, Pineapple & Cabbage Stir-Fry with Rice Noodles
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ small pineapples; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium red onions; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); flat rice (pad thai) noodles; hoisin sauce; salt; virgin coconut oil

Hoisin Shrimp, Pineapple & Cabbage Stir-Fry with Rice NoodlesHoisin Shrimp, Pineapple & Cabbage Stir-Fry with Rice Noodles — a 25-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ small pineapples

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium red onions

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

flat rice (pad thai) noodles

hoisin sauce

salt

virgin coconut oil

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Remove from heat, uncover, and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse under cold water.

Meanwhile, wash, dry, and cut off skin from each pineapple; quarter, core, and medium dice the flesh. Place in a large bowl.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Add to the bowl with the pineapple.

Peel, halve, and medium dice onions. Peel and mince garlic. Add both to the bowl.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add pineapple, shrimp, onion, garlic, shredded cabbage, and salt. Stir-fry until the pineapple is tender and shrimp are cooked through, 6-7 minutes.

When the shrimp are done, add noodles, hoisin sauce, and water to the pot. Continue to cook, stirring occasionally, until warmed through, about 3 minutes. Remove from heat.

To serve, divide stir-fry between plates or bowls. Enjoy!

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