Shrimp and Vegetable Stir Fry Noodles

Shrimp and Vegetable Stir Fry Noodle

Shrimp and Vegetable Stir Fry Noodle

Shrimp and Vegetable Stir Fry Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 4 bowls
Ingredients
  • 1 pound shrimp peeled and deveined
  • 8-10oz uncooked brown rice pasta
  • ½ cup snow peas
  • ½ julienne carrots
  • ½ bean sprouts
  • 2 tbsp. sesame oil
  • 1 tbsp. minced garlic
  • 1oz sliced green onions
  • 1 tbsp. soy sauce
  • ½ tbsp. hoisin sauce
  • ¼ tsp. salt
  • ¼ tsp. black pepper
Instructions
  1. Add pasta in boiling water and boil for 10 minutes or until noodles are al dente, drain and set aside.
  2. In large wok or pan heat 1 tbsp. sesame oil to medium high heat and add garlic and shrimp. Cook shrimp for 3-4 minutes or until done and remove from wok. Leave the remaining liquid in the wok and add the rest of the sesame oil. Add the snow peas and cook for 1-2 minutes, then add carrots cooking for another minute before adding the bean sprouts and green onions. Cook for another 1-2 minutes until all vegetables are done then add shrimp, noodles, soy sauce, hoisin sauce and salt and pepper. Gently mix and toss until sauce is evenly distributed.

My Shrimp and Vegetable Stir Fry Noodles is a dish is similar to most Chinese Stir Fry Noodles, but my version is a lot healthier and I swap out egg noodles for brown rice noodles. I also used carrots, snow peas and bean sprouts for my vegetables, but you can swap or add any vegetable you like. I happen to plan this recipe in advance, but often times I open the fridge and see what I have available. You can do broccoli, asparagus, bell peppers, mushrooms, zucchini and green beans. My shrimp and vegetable stir fry noodles is a meal I make often for dinner because anything with noodles my kids will gobble up. It’s also a great way to get the family eating vegetables.