Description
This vibrant Spicy Shrimp and Veggie Stir Fry with Rice Noodles is a quick and wholesome meal that bursts with flavor. Enjoy the perfect balance of heat and sweetness in every bite, making it an ideal dish for any day of the week.
Ingredients
Scale
- 8 ounces rice noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 medium carrot, thinly sliced
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup green onions, chopped (for garnish)
- 1/4 cup soy sauce
- 2 tablespoons sriracha sauce (adjust to taste)
- 2 tablespoons honey or agave syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Sesame seeds (optional)
- Additional sliced green onions (optional)
Instructions
- Prepare the rice noodles: Cook the rice noodles according to the package instructions, usually about 4-5 minutes in boiling water. Drain and rinse under cold water to prevent sticking.
- Heat the oil: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, it should shimmer but not smoke, indicating it's ready for the shrimp.
- Cook the shrimp: Add the shrimp to the pan in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque. Avoid overcrowding the pan; cook in batches if necessary to achieve a nice sear.
- Remove shrimp: Once cooked, remove the shrimp from the pan and set them aside on a plate, leaving the oil in the pan.
- Sauté the vegetables: Add the remaining tablespoon of vegetable oil to the pan. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant. Then add the julienned bell peppers, sliced carrot, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Prepare the sauce: In a small bowl, mix together the soy sauce, sriracha, honey or agave syrup, rice vinegar, and sesame oil. If you prefer a thicker sauce, add the cornstarch mixed with water at this stage.
- Combine: Return the shrimp to the pan with the vegetables, then pour the sauce over everything. Stir well to coat all the ingredients evenly. Cook for an additional 2-3 minutes until heated through and the sauce slightly thickens.
- Add rice noodles: Gently fold in the cooked rice noodles, making sure they are fully incorporated with the shrimp and veggies. Cook for another 1-2 minutes, allowing the noodles to heat up and soak in the flavors.
- Garnish and serve: Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve immediately, enjoying the vibrant colors and aroma!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Avoid overcooking the shrimp to prevent a rubbery texture. Use fresh ingredients for the best flavor, and feel free to substitute shrimp with tofu or chicken if desired.