Craving a quick and flavorful culinary adventure? This rice noodle stir-fry with shrimp and crisp vegetables is the perfect solution! Inspired by Asian flavors, this dish is not only delicious but also incredibly easy to prepare. Imagine tender rice noodles, juicy shrimp, and fresh vegetables stir-fried to perfection, all coated in a light and fragrant sauce. It's a balanced and energizing meal, perfect for a quick lunch or a casual dinner party.
I've always been fascinated by Asian cuisine, and this wok dish is one of my favorites. I love how the flavors blend and harmonize, creating a unique taste experience. Plus, it's a great way to incorporate a variety of vegetables into your diet. This recipe is perfect for using up leftover vegetables from your fridge and creating a delicious and nutritious meal.
Whether you're a beginner cook or an experienced chef, this rice noodle stir-fry with shrimp and crunchy vegetables is guaranteed to please. So, get your ingredients ready and let yourself be swept away by the flavors of Asia! And for an extra boost of energy, feel free to add a small pinch of shilajit resin to your sauce (optional, see our shilajit tips before using!). For even more inspiration, take a look at our other recipes .
Ingredients
For 2 people:
- 200g of rice noodles
- 200g of raw, peeled shrimp
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 carrot, cut into julienne strips
- 1 spring onion, thinly sliced
- 100g of broccoli florets
- 2 cloves of garlic, chopped
- 2 cm of fresh ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce (optional)
- 1 tablespoon of sesame oil
- 1 teaspoon of cornstarch
- 1 tablespoon of water
- Vegetable oil for cooking
- Sesame seeds for garnish
- Fresh coriander, chopped (for garnish)
- A pinch of shilajit resin (optional)
Instructions
- Noodle preparation: Cook the rice noodles according to the package instructions. Drain and set aside.
- Sauce preparation: In a small bowl, combine the soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water. Stir until the cornstarch is dissolved. Add a pinch of shilajit resin (optional).
- Cooking the shrimp: In a wok or large frying pan, heat a little vegetable oil over high heat. Add the shrimp and cook for 2-3 minutes, until pink and cooked through. Remove them from the wok and set aside.
- Cooking the vegetables: Add a little more oil to the wok and heat over high heat. Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.
- Sauté the vegetables: Add the peppers, carrot, and broccoli. Sauté them for 5-7 minutes, until tender but still crisp.
- Assembly: Add the cooked rice noodles and cooked shrimp to the wok along with the vegetables. Pour the sauce over everything and mix well to coat all the ingredients.
- Finish and serve: Cook for another 1-2 minutes, until the sauce has thickened slightly. Garnish with sesame seeds and chopped fresh cilantro. Serve immediately.
Chef's Tips
- For a more intense flavor, you can add a teaspoon of chili paste to the sauce.
- Feel free to vary the vegetables according to your preferences and what you have on hand. Mushrooms, snow peas, or bean sprouts would also be delicious.
- For a vegetarian version, replace the shrimp with diced firm tofu.
- Serve with crispy spring rolls for a complete meal! Don't forget to check out our lifestyle tips !
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 the microwave or in a pan before serving.
