shrimp noodles recipes
This shrimp noodles recipe features succulent shrimp tossed with flavorful noodles, vegetables, and a savory sauce for a mix of textures and tastes that come together in a delightful dish. Perfect for a quick weeknight dinner or a hearty lunch.
Equipment
- 1 large pot
- 1 strainer
- 1 skillet or wok
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz rice noodles
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 3 pieces green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- to taste salt and pepper
- for serving lime wedges
Instructions
- Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, stirring frequently, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the bell pepper and snap peas (or green beans). Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Return the shrimp to the skillet. Add the cooked rice noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together and stir-fry for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Sprinkle the chopped green onions over the dish and give it a good toss. Serve hot with lime wedges on the side.
Notes
For added protein, you can include some scrambled eggs or tofu.
Feel free to customize the vegetables based on what you have available.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days. Reheat in the microwave before serving.