Shrimp and Veggie Stir Fry
Fresh shrimp and colorful vegetables are sautéed with rice noodles in this fast, easy delicious 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.
Notes
Make sure you use a spicy Asian chili sauce. You do not want to use sweet chili dipping sauce or something like a Heinz chili sauce for this recipe.
*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.
Rice noodles come in a wide variety. Choose your favorite or if you are in a pinch, you can always use ½ box of thin spaghetti. Spaghetti will give you more of a lo mein dish.
One of the keys to making great stir fries is to have all of your ingredients prepped before you start cooking. Since you are cooking over high heat, things cook quickly and you don’t want to be measuring ingredients while trying to sauté. This stir fry is quick!
Tried this recipe?Let us know how it was!