Description
A nourishing and satisfying noodle dish featuring tender shrimp, crisp vegetables, and a savory homemade stir fry sauce.
Ingredients
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450 g (1 lb) large shrimp, peeled and deveined
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225 g (8 oz) rice noodles or whole wheat noodles
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1 cup (150 g) bell peppers, sliced
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1 cup (100 g) snap peas or green beans
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1 medium carrot (75 g), julienned
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3 cloves garlic (9 g), minced
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1 tablespoon (15 g) fresh ginger, grated
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3 tablespoons (45 ml) low-sodium soy sauce or tamari
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1 tablespoon (15 ml) oyster-style sauce
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1 tablespoon (15 ml) sesame oil
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1 tablespoon (15 g) honey or maple syrup
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2 tablespoons (30 ml) water or low-sodium broth
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1 teaspoon (5 g) cornstarch
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1 tablespoon (15 ml) neutral cooking oil
Instructions
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Cook noodles according to package instructions, drain, and set aside.
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Whisk soy sauce, oyster-style sauce, sesame oil, honey, water, and cornstarch in a bowl.
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Heat oil in a wok over medium-high heat and cook shrimp for 2–3 minutes per side. Remove and set aside.
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Add garlic and ginger to the pan, then stir fry vegetables for 3–4 minutes.
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Return shrimp and noodles to the pan, pour in sauce, and toss until coated and heated through.
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Serve immediately.
Notes
For best results, prepare all ingredients before cooking. Adjust sauce sweetness or saltiness to taste, and avoid overcooking the shrimp to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes