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Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry from Weelicious

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A mom emailed me this morning and reminded me that this Sunday is not only Valentine's Day, but also Chinese New Year. She and her husband always used to celebrate both holidays (prior to parenthood) by ordering in Chinese food. This year she wanted to switch things up by cooking a healthy, kid-friendly Chinese meal that her 18 month old would also enjoy. I sent her recipes for Sweet Potato Apple Cheddar "Purses" and Chinese Chicken Dumplings and Vegetable "Fried" Rice, but I thought I'd also add this Shrimp and Rice Noodle Stir Fry that has become one of my family's favorites.

Kenya is an obsessive shrimp eater and he also lives for noodles, so this recipe was a no brainer. With a dish like this, I try to pre-cut the vegetables and soak the noodles early in the day so that preparation at dinner time is a cinch. This is an amazing dish to serve your family this Sunday in celebration of two fun holidays. And it's so easy, you can play with your family all day and then come home and whip up dinner in no time flat! It will be double holiday deliciousness!

Photo by Maren Caruso.

We used these to make this recipe:

Shrimp & Rice Noodle Stir Fry  (Serves 4)

  • Prep Time: 5 mins,
  • Cook Time: 6 mins,
  • Rating:
    Rate this recipe
A mom emailed me this morning and reminded me that this Sunday is not only Valentine's Day, but also Chinese New Year. She and her husband always used to celebrate both holidays (prior to parenthood) by ordering in Chinese food. This year she wanted to...

Ingredients

  • water
  • 1/2 package rice noodle (about 7 oz)
  • 3 tablespoons braggs or low sodium soy sauce
  • 1 tablespoon agave
  • 1 tablespoon cornstarch
  • 1 tablespoon canola or vegetable oil
  • 1/2 red bell pepper, chopped
  • 1/2 cup snow peas, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 medium carrot, grated
  • 1 pound large raw shrimp, peeled and deveined (i used frozen shrimp that i defrosted).
  • 1 tablespoon toasted sesame seeds, optional

Preparation

  1. 1. Take 1/2 package of rice noodles, break in half, and soften by following the package directions.
  2. 2. Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).
  3. 3. Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.
  4. 4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.
  5. 5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.
  6. 6. Add the drained rice noodles to the pan, stir fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and are heated through.
  7. 7. Serve.
Shrimp & Rice Noodle Stir Fry

Nutrition Information

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Comments






  1. Kate

    April 28, 2014 at 8:57 am

    You might want to make a note to advise people who are cooking gluten free for a guest to use gluten free soy sauce or gluten free tamari. Most commercially available soy sauce has wheat in it.

  2. Kim

    August 18, 2012 at 12:07 am

    This was delicious! Went back for seconds! I loved it!

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    October 28, 2011 at 2:36 pm

    Hey this a very good recipe.. I just test it and is really good

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  5. Leslie

    January 25, 2011 at 7:05 pm

    Just wanted to say thanks! This was a very tasty meal for my family. We really enjoyed it! This was my first time using rice noodles, and I was pleasantly surprised. Thanks again!

  6. Ashley

    November 9, 2010 at 11:58 pm

    Another great recipe – my guys loved it! Thanks so much again :)

  7. Angie C

    July 7, 2010 at 6:22 pm

    Hi,

    I love your site and my family absolutely loved this when I made it last week. My 16 year old is on a long course of antibiotics due to Lyme disease so we are following an anti-candida/yeast infection diet and she’d been craving something with noodles (wheat pasta being a no-no on the diet).

    Today, she asked my to make it again. One thing I will do since the “kids” range from 13-22 is to double the “sauce” and the veggies.

    I’m looking forward to looking around your site for other recipes I can use for the candida diet.

  8. Madhuri

    June 4, 2010 at 10:43 am

    Can you tell us which brand of rice noodles you use? Or maybe send me a picture of the cover. There are 500 types in the super market and I always get confused.

    Thanks,
    Maddy.

  9. sacha

    February 12, 2010 at 2:05 pm

    hi
    this recipe seems to be great
    i can smell this goodness from here ! yummy!
    thank you very much for your work, and your love for kid’s recipes
    have a good day