Singapore Shrimp and Noodles

Yep, more Chinese food : )

1/4 lb rice noodles
3/4 lb shrimp, shelled, deveined and rinsed
2 tbsps white wine vinegar
2 tbsps apple juice
2 tbsps soya sauce
1 tbsp cornstarch
1/4 tsp paprika
1/8 tsp cayenne
Vegetable oil
1/2 cup sliced green onion (3)
1 tbsp minced garlic
1 cup shredded cabbage (or coleslaw mix)
1 red pepper, sliced
1 onion, sliced
1 celery stalk, sliced
Salt and pepper to taste

Prepare rice noodles as directed on package, drain, toss with oil and set aside. These just required 6 minutes in a bowl of hot water.

Mix white wine vinegar, apple juice, soya sauce, cornstarch, paprika and cayenne together. Fold in the shrimp to coat and marinade 20 minutes.

Heat 1-2 tbsps oil in a wok and add green onion and garlic. Toss in the shrimp and cook until pink. Remove to a plate. Add a couple more tablespoons of oil to the pan and add the cabbage, red pepper, onion, celery, salt and pepper.  Cook 1-2 minutes.

Add the shrimp back to the pan, stir to coat with sauce.

Finally toss with the noodles, heat through and serve.