Shrimp Stir-Fry with Rice Noodles and Snap Peas

A vibrant and quick stir-fry featuring tender shrimp, crisp snap peas, and delicate rice noodles tossed in a savory garlic-ginger sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.75/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Halal
• High-Protein

Tags

• quick
• stir-fry
• healthy

Ingredients

• 1.5 pound shrimp (raw, peeled, deveined)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 cup snap peas (trimmed)
• 1 red bell pepper (thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 0.25 cup water
• 16 ounce rice noodles
• 2 tablespoon toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil for the rice noodles. Cook the rice noodles according to package directions, typically 3-5 minutes, until tender. Drain and rinse with cold water to prevent sticking.
2. While noodles cook, whisk together the low-sodium soy sauce, rice vinegar, honey, cornstarch, and 1/4 cup water in a small bowl to create the stir-fry sauce. Set aside.
3. Heat 1 tablespoon sesame oil and 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
4. Add the fresh snap peas, red bell pepper, minced garlic, and grated fresh ginger to the same skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Return the cooked shrimp to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk, then pour it over the shrimp and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
6. Add the drained rice noodles to the skillet and toss everything together to combine. Ensure the noodles are well coated with the sauce and warm through.
7. Serve immediately, garnished with toasted sesame seeds if desired.

Notes

For a little extra heat, add a dash of sriracha to the sauce.

Nutrition (per serving)

• Calories: 405
• Protein: 34.6 g
• Carbohydrates: 44.2 g
• Fat: 11.2 g
• Fiber: 5.1 g
• Sodium: 790 mg
• Saturated Fat: 1.7 g
• Sugar: 10.4 g
• Cholesterol: 240 mg