Description
A delicious and spicy dish featuring shrimp and rice noodles stir-fried with fresh vegetables and a flavorful sauce.
Ingredients
Scale
- 8 ounces of rice noodles
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 cup of snap peas
- 3 green onions, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1/4 cup of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of chili paste (adjust to taste)
- 1/4 cup of roasted peanuts
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the red bell pepper, snap peas, green onions, garlic, and ginger. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and chili paste. Pour this sauce over the vegetables in the skillet.
- Add the cooked noodles and shrimp back into the skillet. Toss everything together until well combined and heated through. Season with salt and pepper to taste.
- Serve hot, topped with roasted peanuts and sesame seeds if desired.
Notes
- For a vegetarian option, substitute shrimp with tofu or tempeh.
- Add more vegetables like broccoli or carrots for extra nutrition and color. Adjust cooking time accordingly to ensure all veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg