I used to love getting Chinese takeout for dinner! As you walked in the door, the smoky, Asian aromas would make your mouth water with anticipation.There was something about that stir fry – smoky, umami flavor that just begged you to take another bite.
When I gained more confidence cooking in my kitchen, I realized I could get the same flavor at home. Stir fries are easy, quick, and nutritious. When you make them at home, you can control the quality of your seafood, meats, and vegetables too.
How do I get that authentic Asian taste?
Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It’s used in many Asian dishes to flavor and darken the color of sauces, noodles, and fried rice. You can usually find it at your regular grocery store or neighborhood Asian market. If you can’t find it there, there are several brands available on Amazon.
Asian chili sauces come in a wide variety and levels of spiciness. They are not the same as using American condiments like Heinz Chili Sauce. For this recipe, use Sambal Oelek or a Malaysian chili sauce. They both are spicy and slightly sweet. When added to stir fry it gives a great punch of flavor! You can find Sambal Oelek in the Asian section of your grocery store. You may need to go to an Asian market or online for the Malaysian chili sauce.
Rice noodles are great for stir fry and most of the time are gluten free. There are many varieties. This recipe is very flexible, so choose the noodles you prefer.
How to Make Shrimp and Veggie Stir Fry
- Prepare the rice noodles according to the package directions. Do not overcook the noodles! As soon as they are done, drain and rinse well with cold water. Toss with a drizzle of oil to keep the noodles from sticking together. Set aside while you prepare the rest of the ingredients.
- Chop 3 cups of vegetables so they are roughly the same size. You can choose whatever veggies you have on hand. I recommend choosing 3 different veggies so you have a variety of colors. If you are really pressed for time, you can use a bag of pre-cut stir fry veggies from the produce aisle or even a bag of coleslaw mix.
- Have your dark soy sauce and chili sauce measured out and set aside before you begin cooking.
- Heat oil in a large, deep nonstick pan or wok over high heat. I like to use coconut or avocado oil – they have more health benefits than vegetable oil. Add your vegetables and toss constantly until they are tender crisp. It usually only takes 2-3 minutes. Add your shrimp and cook for an additional 2-3 minutes until the shrimp turn pink.
- Add your noodles, stirring constantly so they do not stick to the pan. Add in 1 Tbsp. of dark soy sauce. Toss together until noodles are coated. If it doesn’t seem like enough, drizzle a little bit more in and toss through. Add the chili sauce last and toss well.
- Serve while hot.
Shrimp and Veggie Stir Fry
Ingredients
Ingredients:
- 2 Tbsp. high temperature cooking oil I use avocado oil or coconut oil
- 3 cups chopped vegetables Zucchini, broccoli, bell pepper, onion, bok choy, shredded carrots, cabbage, snow peas are all good choices
- 1 lb. raw shrimp shelled and deveined
- ½ package of rice noodles
- 1-2 Tbsp. dark soy sauce* See note below
- 1 tsp. Chili sauce Sambal oelek is a good choice
Instructions
Instructions:
- Prepare rice noodles according to package directions. Drain and rinse well. Toss with a drizzle of oil to keep the noodles from sticking together. Set aside.
- Chop your vegetables so they are all roughly the same size. You want them to cook evenly.
- Heat oil in a large, deep nonstick pan or wok over high heat. Add vegetables, sauté lightly, stirring constantly. Add shrimp and cook for an additional 2-3 minutes until shrimp are pink.
- Add noodles, stirring constantly so noodles don’t stick to the pan. Add in dark soy sauce. Toss together until the sauce is mixed well with the noodles. If it seems too light, add an extra drizzle. Add chili sauce and toss together.
- Serve immediately.