Stir-Fry Shrimp & Veggies with Rice Noodles
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Chinese
Stir-Fry Shrimp & Veggies with Rice Noodles
Description
This Stir-Fry Shrimp & Veggies with Rice Noodles recipe features prawns cooked quickly with julienned vegetables including bell peppers, eggplant, zucchini, carrot, and parsnip. Rice noodles are softened separately by boiling and rinsing under cold water to prevent sticking. Aromatics like garlic and chili pepper start the stir-fry in hot sunflower oil. Vegetables then cook briefly over high heat, maintaining a balance between tender and crisp textures. Soy sauce and sesame oil provide the core seasoning, complementing the naturally sweet shrimp and fresh vegetables.
The final squeeze of lime juice just before serving adds acidity and freshness to the dish, brightening the combination of flavors. Optional garnishes like red sorrel leaves and chive flowers add a mild tang and visual appeal. The resulting meal offers a satisfying mix of textures from the tender noodles, slightly crisp veggies, and juicy shrimp.
This dish can be served as a light main course or accompanied by a salad. Cooking the noodles separately and rinsing with cold water helps maintain their texture in the stir-fry. The wide variety of vegetables used promotes a colorful and nutrient-rich result.
Ingredients
- 250 g prawns
- ½ red onion
- ¼ clove garlic
- ½ chilli pepper
- 1 red pepper
- 1 yellow bell pepper
- ¼ eggplant
- ½ zucchini
- 1 carrot
- 1 parsnip
- 50 ml soy sauce
- 20 ml sesame oil
- 1 lime
- 30 ml sunflower oil
- 200 g rice noodles
- red sorrel leaves optional for decoration
- chive flowers optional for decoration
Instructions
- Clean the onions, carrots, parsnips, peppers, zucchini and eggplant and cut into sticks.
- Separately boil water with a little salt, and when it boils add the rice noodles and let them boil for about 3-4 minutes, then strain them into a large sieve and rinse them with cold water.
- Chop the garlic and ginger and fry them together with the finely chopped chilli pepper in a wok heated with oil.
- After about 10-15 seconds add the vegetables, heat them over high heat for about 1 minute, then add the soy sauce, sesame oil and shrimp.
- Keep the wok on the heat for about 2 minutes and before serving squeeze the juice of ½ lime into the wok.
- I used red sorrel leaves and chive flowers for decoration.
Notes
User Reviews
Overall Rating
4.9
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