Shrimp and Vegetable Stir Fry with Rice Noodles
This shrimp and vegetable stir fry with rice noodles is better than take out. The tender, juicy shrimp tastes amazing with the fresh vegetables, flavorful sauce and rice noodles. You’ll be making this recipe on repeat! Let me know if you give it a try.
If you’re not a fan of shrimp you can use chicken or tofu instead. Also, if you do not like spice, be sure to omit the Fresno chili. Fresno chilies can pack some heat, so be careful.
Ingredients Needed for Shrimp and Vegetable Stir Fry with Rice Noodles
Rice Noodles – For this recipe, you’ll need 4-6 ounces of cooked rice noodles. Option to use pasta or stir fry noodles instead. Be sure to cook the rice noodles al dente as they will continue to cook in the sauté pan.
Shrimp – For this recipe, you’ll need one pound of thawed jumbo shrimp. Be sure to peel off the shell, devein them and remove the tails.
Avocado Oil – You’ll need two tablespoons of avocado oil for this recipe. Be sure to divide the oil as you will use it at two different times during this recipe. Avocado oil works well because it is a neutral oil. You can also use vegetable or canola oil instead.
Garlic / Ginger – Mince two teaspoons of fresh garlic and two teaspoons of fresh ginger. Be sure to peel the ginger before mincing it.
Vegetables – For this recipe, you’ll need julienned carrots, julienned red bell pepper, broccoli florets, thinly sliced shallots, thinly sliced cabbage and thinly sliced Fresno chili. Fresno chili is very spicy, so you can omit the chili if you do not like spice.
Herbs – For this recipe, you’ll need fresh basil chiffonade. Chiffonade means to slice the basil thinly.
Water – You’ll need to deglaze the pan with water when you’re sautéing the vegetables. This will help soften the vegetables and prevent the garlic and ginger from getting too brown.
Seasoning – Season this dish with salt and pepper.
Sauce – Combine low sodium soy sauce, light brown sugar, rice vinegar, sesame oil, broth, and cornstarch. Whisk until well combined.
Sesame Seeds – Garnish this dish with some sesame seeds. Option to add green onion too.
How to Make Shrimp and Vegetable Stir Fry with Rice Noodles
Boil a pot of water and cook the rice noodles according to the package. Al dente is best as they will continue to cook in the pan.
Drain off the water and set aside.
In a mixing bowl, combine low sodium soy sauce, light brown sugar, cornstarch, sesame oil, rice vinegar, and broth. Whisk well and set aside.
Peel and devein your thawed shrimp. Season with salt and pepper. Option to remove the tails.
Heat a large sauté pan over medium high heat. Add one tablespoon avocado oil.
Once hot, add the prepared shrimp and cook for 2-3 minutes per side.
Remove the shrimp from the pan.
In the same pan, reduce the heat to medium and add the remaining one tablespoon of avocado oil.
Next, add the minced garlic and ginger. Sauté for 1-2 minutes.
Next, add the broccoli florets, julienned carrots, thinly sliced shallots and julienned red bell pepper. Deglaze the pan with ¼ cup water and sauté for 2-3 minutes stirring frequently.
Then, add the thinly sliced cabbage. Season everything with salt and pepper. Stir until well combined.
Once the vegetables have softened to your liking, add the cooked rice noodles, and the cooked shrimp along with any juices.
Pour the soy sauce mixture over everything and stir until well combined. Once the sauce begins to reduce, you can add the thinly sliced Fresno chilis and basil chiffonade. Sauté for 1-2 more minutes or until the basil has softened.
Top everything with sesame seeds and serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes?
Shrimp and Vegetable Stir Fry with Rice Noodles
Ingredients
Shrimp Vegetable and Noodle Stir Fry
- 4-6 ounces rice noodles, cook per package, al dente
- 2 tablespoons avocado oil, divided
- 1 lb. jumbo shrimp, thaw, peel and devein
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1.5 cups broccoli florets
- 1 medium red bell pepper, julienned, about ¾ cup
- 1 medium shallot, julienned, about ½ cup
- 1 large carrot, peeled and julienned, about ¾ cup
- ¼ head cabbage, thinly sliced, about 1 cup
- ¼ cup water, deglaze the pan
- salt to taste
- pepper to taste
- 1 small Fresno chili, optional, thinly sliced
- ¼ cup basil, chiffonade
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup vegetable broth
- 2 tablespoons light brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
Equipment
- 1 pot rice noodles
- 1 coalnder rice noodles
- 1 mixing bowl sauce
- 1 large saute pan 3.5 quart
Instructions
- Boil a pot of water and cook the rice noodles according to the package. Al dente is best as they will continue to cook in the pan. Drain off the water and set aside.
- In a mixing bowl, combine low sodium soy sauce, light brown sugar, cornstarch, sesame oil, rice vinegar, and broth. Whisk well and set aside.
- Peel and devein the thawed shrimp. Season with salt and pepper. Option to remove the tails.
- Heat a large sauté pan over medium high heat. Add one tablespoon avocado oil.
- Once hot, add the prepared shrimp and cook for 2-3 minutes per side. Remove the shrimp from the pan.
- In the same pan, reduce the heat to medium and add the remaining one tablespoon of avocado oil.
- Next, add the minced garlic and ginger. Sauté for 1-2 minutes.
- Next, add the broccoli florets, julienned carrots, thinly sliced shallots and julienned red bell pepper. Deglaze the pan with ¼ cup water and sauté for 2-3 minutes stirring frequently.
- Then, add the thinly sliced cabbage. Season everything with salt and pepper. Stir until well combined.
- Once the vegetables have softened to your liking, add the cooked rice noodles, and the cooked shrimp along with any juices.
- Pour the soy sauce mixture over everything and stir until well combined. Once the sauce begins to reduce, you can add the thinly sliced Fresno chilis and basil chiffonade. Sauté for 1-2 more minutes or until the basil has softened.
- Top everything with sesame seeds and serve hot.
2 Comments on “Shrimp and Vegetable Stir Fry with Rice Noodles”
Made this for my husband and I tonight and it came out great! Thank you for this recipe.
I made this and it was really, really good! I will definitely be on repeat at my house!