- 1 pound rice vermicelli noodles
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups chopped red pepper
- 1 pound shrimp, cleaned and deveined
- 4 cups shredded napa cabbage
- 2 cups snow peas
- 3/4 cup teriyaki sauce
- 3 tablespoons chopped cilantro
- Sweet chili sauce to taste
Place noodles in a large serving bowl, cover with hot water and cover.
While noodles are soaking, make stir fry. Using heavy duty aluminum foil, tear 2 sheets approximately 24?x12? in size. Layer and roll up a few times along edges, creating enough lip to keep food from falling out.
Place both oils on foil and spread with a pastry brush. Place over medium-high heat on grill.
Add onion and pepper and cook until wilted and starting to brown. Add shrimp, cabbage, peas, and teriyaki sauce. Cook, stirring occasionally, until shrimp is done.
Drain rice noodles in a strainer, shaking out excess water, and return to bowl.
Using tongs, carefully add most of shrimp mixture to bowl. When you have a manageable amount left on foil, carefully pour over noodles. Add cilantro and toss to combine.
Serve with sweet chili sauce.
This stir fry can be cooked out on the grill, so you don't have to heat up your kitchen on a hot summer day.