Shrimp Noodle Stir Fry
Servings 6 servings
When you need to get dinner on the table ASAP, this shrimp noodle stir fry is an easy and healthy meal that's ready to serve in less than 30 minutes. Shrimp, broccoli, bell peppers, carrots and rice noodles are tossed in a delicious ginger and garlic infused peanut stir fry sauce for a flavourful Asian-inspired family meal! Best stir fry ever!{Dairy-free & Gluten-free-friendly}
Ingredients
For the shrimp stir fry
- 9 ounces rice stick noodles
- 2 tablespoons sesame oil divided
- 1 1/4 pounds medium shrimp peeled, cooked and deveined
- 2 large carrots julienned or shredded
- 1 large red pepper thinly sliced
- 4 cups broccoli florets
For the peanut stir fry sauce
- 1/2 cup reduced sodium soy sauce
- 1/2 cup low sodium chicken broth
- 1/4 cup natural peanut butter
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 2-3 inches fresh ginger finely grated
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- Pinch of red pepper flakes
For garnish
- Thinly sliced green onion
- Sprinkle of sesame seeds
Instructions
- Bring a large pot of water to a boil. Add the rice noodles to the water in the pot and remove from the heat. Let it stand for 3-4 minutes, stirring gently halfway through to separate the noodles. Drain the noodles and set aside.
- Meanwhile, in a small bowl or jar, mix together the ingredients for the stir fry sauce.
- Heat 1 tablespoon of sesame oil in large skillet over high heat. Add in the defrosted shrimp. Cook for 2-4 minutes until the shrimp just turns opaque. Remove shrimp from pan and set aside in a bowl.
- Add the remaining tablespoon of oil to the skillet and cook the carrots, bell pepper and broccoli for 2-3 minutes, tossing frequently in the pan, until the vegetables start to get tender crisp.
- Add the stir fry sauce to the pan along with the vegetables. Cook over medium heat, stirring frequently, for 2-3 minutes or until the sauce has thickened.
- Add the cooked rice noodles and shrimp back to the pan. Toss until all of the ingredients are evenly distributed and coated in the sauce. Remove from heat.
- Garnish with green onions and sesame seeds. Serve warm.
Notes
- I recommend preparing the ingredients (i.e. chopping vegetables, making sauce, etc.) before you heat the pan, so that everything is ready to toss in. It helps the process go a lot more quickly!
- To save time chopping, you can purchase matchstick carrots and add them into the stir fry instead of julienning the carrots.
- Be sure to pat the defrosted shrimp dry with some paper towel before adding them to the skillet to prevent a pool of liquid from forming.
- Be sure that you don’t overcook the shrimp or it will turn out rubbery.
- You can either remove the tails from the shrimp before cooking them or just leave them on. We typically leave them on and remove them during meal time.
- Similarly, don’t leave the rice noodles in the hot water for too long or they will be mushy and will disintegrate when mixed in with the other stir fry ingredients. If the noodles will be sitting for a while, add a drizzle of oil to the noodles to prevent them from sticking together.
- If you want to do some meal prep, you can make a double or triple batch of the stir fry sauce and freeze the extras. I like to use these Souper Cubes to freeze sauces since you can freeze it in individual portions and pop it out when you need it. That way, you just have to thaw it out, and pour it in with the protein and veggies!
Nutrition
Calories: 416kcalCarbohydrates: 52gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 152mgSodium: 742mgPotassium: 709mgFiber: 4gSugar: 7gVitamin A: 4416IUVitamin C: 82mgCalcium: 119mgIron: 2mg
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