Saturday, November 16, 2013

Shrimp and Noodle Stir Fry

Shrimp stir fry isn't something I make very often, but now I'm thinking I should. The flavors in this recipe were great, after I added some soy sauce to it. The noodles also give it just a little something extra over using rice.

As a few people mentioned on my Facebook post, you can make this with any kind of protein. Chicken, shrimp, spicy sausage-whatever you have on hand or are craving at the time! Adding in additional veggies is one of my favorite things about stir fries too!

Shrimp and Noodle Stir Fry-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4

  • 8 ounces rice noodles
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon seasoned pepper
  • 1 teaspoon garlic salt
  • 4 tablespoons canola oil
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 1 cup carrots, cut into matchsticks
  • 1 red bell pepper, diced
  • 1 cup broccoli florets
Cook rice noodles according to package directions. Drain, rinse and transfer to a large bowl.

In a small, heatproof bowl, combine the green onion, garlic, ginger, seasoned pepper and garlic salt. In a large skillet, heat 3 tablespoons canola oil. Carefully mix the hot oil into the green onion mixture; reserve the skillet and set bowl aside.

Add 1 tablespoon vegetable oil to the skillet and heat over medium high heat. Add the shrimp and soy sauce and cook for 1 minute. Add the carrots, bell pepper and broccoli to the skillet and toss until cooked through. 

Toss the stir fry into the noodles, and add reserved green onion mixture and stir until well combined.
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