Wednesday, April 25, 2012

Rice Noodles and Shrimp Stir Fry

To watch this Video-Recipe please click HERE!!

Hi Everyone! Today's recipe is an Asian inspired dish: "Rice Noodles and Shrimp Stir Fry!", I'm only using 1 tablespoon of oil, so this recipe is healthy enough for any diet. You can substitute the noodles for wheat noodles to get an even healthier low carb version!

Ingredients:
Rice Noodles (7oz to serve 2 or 13.5oz package to serve 4)
1 lb Jumbo Prawns (1½lb jumbo prawns if you are using the 13.5 oz package of noodles.)
1½ cups sugar snap peas
1 large carrot cut in very thin strips
1 tablespoon minced garlic,
2 tablespoons minced ginger
2 green onions finely chopped
1/2 tablespoon sugar
2 tablespoons of soy sauce (+1tbsp if you are using 13.5oz noodles)
2 tablespoons of fish sauce (+1tbsp if you are using 13.5oz noodles)
1 tablespoon of vegetable oil
**2 tablespoons of Asian seasoning
**you can replace  the Asian Seasoning with 1 teaspoon of each: garlic powder, ground ginger, sesame seeds and pinch of salt, black pepper and sugar.**

Cook the rice noodles according to the instructions on the package. (The instructions on mine were to soak the noodles in hot water for about 30 minutes.) Drain and set them aside for a minute.

Peel and devein the shrimp. Pat them dry with a paper towel, and season with 1 tablespoon
of the Asian seasoning, mix well and set them aside until ready to use them.

Combine 2 tablespoons of soy sauce and 2 tablespoons of fish sauce with 1/2 tablespoon of sugar, whisk together and set aside for a moment.

In a large skillet or wok, add 1 tablespoon of vegetable oil, the garlic and the ginger, stir fry for about 2 or 3 minutes or until the garlic becomes a little translucent and the ginger become aromatic.

After 2 minutes or so, add in the carrots, and the sugar snap peas, stir fry together for 2 more minutes. (Stir fry for longer if you want your vegetable very well cooked. I like mine to be a little crunchy.)

 Add in the shrimp and cook for 4-5 minutes or until the shrimp is cooked. You will know the shrimp is cook when it turns a pink opaque color. Remove everything from the skillet and set aside for a minute.

Reheat the skillet and heat up the soy sauce mixture for about 1 minute. Add in the noodles, give them a quick stir and season with 1 tablespoon of the Asian seasoning. (If you are using the whole 13.5oz package of noodles, now is the time to add 1 more tablespoon of Soy sauce and 1 more tablespoon of fish sauce.) Continue to stir fry the noodles for 1 more minutes or until they are well coated with the sauce mixture.

Bring in the rest of the ingredients and cook for 2-3 more minutes or until everything is well heated through. Garnish with the green onions and serve at once.

Enjoy!

1 comments:

I just started cooking with rice noodles and I love it. It is a great alternative to pasta since I am trying to avoid gluten. I also would have to change the soy sauce to tamari sauce since soy sauce has gluten in it. I will try it this week and will let you know how we like it.

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