1 yellow onion, minced
1 tablespoon minced garlic
2 tablespoons kochu jang
3 tablespoons Worcestershire sauce
1 pound large Contessa shrimp, cleaned and deveined, tail-on
1 red bell pepper, 1/4-inch dice
1/2 pound blanched rice noodles
3 tablespoons butter
Scallion greens, thinly sliced, for garnish
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Coat a saute pan over medium heat lightly with oil and saute onion, garlic and kochu jang for about 2 minutes. Deglaze with Worcestershire sauce and add shrimp. Season and saute for about 4 minutes. Add bell pepper and butter and stir to combine. Add rice noodles and toss to combine. Serve family-style, garnished with scallion greens.
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