Zesty Shrimp Noodle Stir Fry

$- 200g rice noodles - 250g shrimp, peeled and deveined - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or hoisin for a sweeter option) - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon lime juice - Salt and pepper, to taste - Sesame seeds, for garnish The main ingredients are key for flavor and texture. Fresh shrimp adds protein and a sweet taste. Rice noodles provide a soft base that soaks up sauces well. The bell pepper and snap peas add color, crunch, and nutrition. You can make this dish your own by adding other veggies. Consider carrots, broccoli, or mushrooms for more texture. If you like heat, try adding red pepper flakes or sriracha. You can also swap shrimp for chicken or tofu based on your taste. When choosing shrimp, look for firm, translucent flesh. Fresh shrimp should smell like the ocean, not fishy. For vegetables, pick those with bright colors and no bruises. Fresh snap peas should snap when bent. Always choose seasonal veggies for better taste and value. {{ingredient_image_1}} First, boil water in a large pot. Add 200g of rice noodles to the pot. Cook them for about 4-6 minutes. Stir gently to prevent them from sticking. When they are soft, drain them and set aside. Make sure to rinse them under cold water to stop the cooking. Next, grab a large pan or wok. Heat 1 tablespoon of sesame oil over medium-high heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Stir quickly for about 30 seconds until they smell great. This step builds a strong flavor base for your dish. Now, add 250g of peeled and deveined shrimp to the pan. Cook them for 3-4 minutes. They should turn pink and opaque when done. Remove the shrimp from the pan and keep them warm. In the same pan, toss in 1 thinly sliced red bell pepper and 1 cup of snap peas. Stir-fry these for 2-3 minutes until they are tender-crisp. Return the shrimp to the pan with the vegetables. Add the cooked rice noodles to the mix, along with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of lime juice. Toss everything well to coat. Season with salt and pepper to your taste. Finally, add 2 chopped green onions and mix everything one last time. Your dish is now ready to serve! To cook shrimp just right, start with fresh ones. Peel and devein them before use. Heat your pan or wok with sesame oil until hot. Add shrimp in a single layer. This helps them cook evenly. Cook for 3 to 4 minutes until they turn pink. Overcooking makes them tough, so watch closely. Once done, set them aside while you cook the veggies. Flavor is key in any stir fry. Soy sauce adds saltiness and umami. I like to add oyster sauce for a richer taste. If you prefer sweet, use hoisin sauce instead. Lime juice brightens everything up. Feel free to tweak these amounts. Taste as you go to find your perfect mix. This way, you can customize it to your liking. For the best stir-fried noodles, cook them slightly less than the package says. Drain and rinse them under cold water. This stops the cooking and keeps them from sticking. When stir-frying, add noodles last to avoid mushiness. Toss them well with the shrimp and veggies. Make sure everything is hot before serving. This keeps the flavors fresh and vibrant. Pro Tips Use Fresh Ingredients: Fresh shrimp and vegetables will enhance the overall flavor and texture of your stir fry. Don’t Overcook the Shrimp: Cook the shrimp just until they are pink and opaque to prevent them from becoming rubbery. Customize the Sauce: Feel free to experiment with different sauces or add chili paste for a spicy kick. Prep Ahead: Chop your vegetables and marinate the shrimp in advance to save time during cooking. {{image_2}} If shrimp isn't your favorite, try chicken, beef, or tofu. Chicken breast cooks quickly and absorbs flavors well. Beef adds a hearty touch and pairs nicely with the sauces. Tofu is a great choice for vegans and can soak up the sauce, making it delicious. You can switch out the red bell pepper and snap peas for other veggies. Broccoli, carrots, or bok choy also work well. Just chop them into small pieces to ensure they cook quickly. Mixing different colors adds more visual appeal to your dish. To make this dish gluten-free, use tamari instead of soy sauce. For a vegan version, skip the shrimp and oyster sauce. Instead, use mushrooms for texture and extra flavor. Always check labels to ensure all sauces are gluten-free and vegan-friendly. To store leftovers, let the shrimp noodle stir fry cool down. Place it in an airtight container. Store the container in the fridge. It will stay fresh for about three days. When it’s time to eat, reheat the stir fry on the stove. Use medium heat to warm it up. Stir it often to heat evenly. This keeps the shrimp tender and the veggies crisp. If you microwave, cover it to trap moisture. Add a splash of water if it seems dry. You can freeze shrimp noodle stir fry, but it’s best to eat it fresh. If you freeze it, use a freezer-safe container. It can last for up to three months. To thaw, move it to the fridge overnight. Reheat on the stove or in the microwave. This helps retain flavor and texture. For stir-fry, I love using rice noodles. They cook quickly and soak up flavors well. You can also use egg noodles or udon noodles. Both add a nice chew to the dish. Choose noodles that fit your taste and what you have on hand. Yes, you can make this dish ahead. Cook the noodles and shrimp, then store them separately. Keep the vegetables fresh until you are ready to eat. When it’s time, just heat them up in a pan. This way, your meal stays fresh and tasty. To spice things up, add red pepper flakes or sliced fresh chilies. You can also try a splash of sriracha or chili paste. Start with a little, then taste as you go. This lets you control the heat level to fit your liking. In this post, we explored the ingredients and steps to create a shrimp noodle stir fry. You learned how to choose fresh shrimp, cook rice noodles, and combine tasty flavors. Don’t forget the tips for perfectly cooking shrimp and adjusting sauces to suit your taste. Feel free to switch up proteins and veggies for your own spin. With these easy steps, you can whip up a delicious meal any night. Happy cooking!$

Zesty Shrimp Noodle Stir Fry

A flavorful stir fry featuring shrimp and rice noodles, enhanced with zesty sauces and fresh vegetables.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 2

Calories 400 kcal

Ingredients

200 g rice noodles
250 g shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon oyster sauce (or hoisin for a sweeter option)
1 tablespoon sesame oil
1 unit red bell pepper, thinly sliced
1 cup snap peas, trimmed
2 unit green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
to taste unit salt and pepper
for garnish unit sesame seeds

Instructions

Start by cooking the rice noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring quickly until fragrant, about 30 seconds.
Toss in the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the sliced red bell pepper and snap peas. Stir-fry for about 2-3 minutes until they are tender-crisp.
Return the cooked shrimp to the pan, then add cooked noodles, soy sauce, oyster sauce, and lime juice. Toss everything together until well combined and heated through.
Season with salt and pepper to taste, adjusting to your preference.
Finish by adding chopped green onions and giving it a final toss.

Notes

Serve in deep bowls, garnished with sesame seeds and lime wedges for extra zest.

Keyword noodles, quick meal, shrimp, stir-fry