Rainbow Veggie Noodles

Ingredients

Noodle sauce:

• 1/4 cup NAKANO Seasoned Rice Vinegar (Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference)
• 1/2 cup soy sauce
• 1 tsp garlic powder
• 2 tbsp sesame oil
• 1/2 cup green onion, diced

Veggie noodles:

• 2 cups zucchini veggie noodles, store-bought or homemade with a spiralizer
• 2 cups carrot veggie noodles, store-bought or homemade with a spiralizer
• 2 cups beet veggie noodles, store-bought or homemade with a spiralizer
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1/3 red cabbage, chopped
• 1/3 cup fresh cilantro, minced
• 2 tbsp sesame oil
• 1/2 cup peanuts, chopped
• 1/4 cup crushed seaweed flakes
• salt & pepper – to taste

Sweet chili sauce:

• 1/2 cup NAKANO Natural Rice Vinegar (Please note you can also swap for NAKANO Organic Natural Rice Vinegar per your preference)
• 1 tbsp cornstarch
• 1 tsp garlic, diced
• 2 tsp dried crushed chili
• 1/4 cup water
• salt & pepper – to taste

Shrimp:

• 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