Wok of Rice Noodles with Shrimp and Crunchy Vegetables: Easy Recipe

Craving a quick culinary trip to Asia? This rice noodle stir-fry with shrimp and crunchy vegetables is the answer! It's a fast, healthy, and flavorful dish that will delight your taste buds. Imagine the silky texture of the rice noodles, the tenderness of the shrimp, and the crispness of the fresh vegetables, all topped with a savory and slightly sweet sauce. A true feast for the senses, perfect for a weeknight dinner or a quick lunch.

This recipe is inspired by the authentic flavors of Asian cuisine, yet it's easy to make at home. You don't need to be a Michelin-starred chef to impress your guests! With just a few simple ingredients and a wok, you can prepare a dish worthy of the finest Asian restaurants. So, ready to embark on an unforgettable culinary journey?

And for an extra touch of well-being, don't hesitate to pair this dish with an infusion made from Purlema ​​shilajit resin. A natural ally to boost your energy and strengthen your immune system. Discover all the benefits of shilajit on our Purlema ​​Infos blog and let yourself be tempted by this perfect combination of delicious taste and well-being.

Ingredients

Serves 4:

• 300g of rice noodles
• 500g of peeled shrimp, fresh or frozen
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 carrot, cut into julienne strips
• 1 red onion, thinly sliced
• 150g of broccoli florets
• 2 cloves of garlic, chopped
• 2 cm of fresh ginger, grated
• 3 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of Sriracha sauce (or more, according to your taste)
• 1 tablespoon of honey (or maple syrup)
• 2 tablespoons of sesame oil
• 1 tablespoon of vegetable oil
• Sesame seeds for garnish
• Fresh coriander, chopped (for garnish)

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Meanwhile, prepare the vegetables: cut the peppers into strips, the carrot into julienne, slice the red onion, and cut the broccoli into florets.
3. In a bowl, mix the soy sauce, oyster sauce, Sriracha sauce and honey. Set aside.
4. In a wok or large frying pan, heat the vegetable oil over high heat.
5. Add the chopped garlic and grated ginger, and fry them for a few seconds until fragrant.
6. Add the shrimp and cook for 2-3 minutes, until pink and cooked through. Remove from the wok and set aside.
7. Add the red onion, peppers, carrot and broccoli to the wok. Stir-fry for 5-7 minutes, until tender but still crisp.
8. Add the cooked rice noodles and the reserved shrimp to the wok.
9. Pour the prepared sauce over the noodles and vegetables. Mix well to coat all the ingredients.
10. Cook for another 2-3 minutes, stirring constantly, until the sauce is hot and the noodles are well coated with the flavors.
11. Add the sesame oil and mix.
12. Serve immediately, garnished with sesame seeds and chopped fresh coriander.

Chef's Tips

• For a more intense flavor, you can marinate the shrimp in a little soy sauce, grated ginger, and chopped garlic for 30 minutes before cooking them.
• Feel free to vary the vegetables according to your tastes and what you have on hand. Mushrooms, snow peas, and zucchini are also excellent options.
• If you don't have oyster sauce, you can replace it with an equal amount of soy sauce.
• For a vegetarian version, replace the shrimp with firm tofu cut into cubes and brown it in a pan before adding it to the vegetables.

Conservation

This stir-fry of rice noodles with shrimp and crunchy vegetables will keep in the refrigerator for 2-3 days in an airtight container. Reheat it in a pan or microwave before serving.

For more healthy and delicious recipes, visit our Purlema ​​Recipes blog!