4.9 from 327 votes
Stir-Fry Shrimp & Veggies with Rice Noodles
Stir-Fry Shrimp & Veggies with Rice Noodles brings together prawns and a colorful mix of fresh vegetables like red and yellow peppers, zucchini, eggplant, carrot, and parsnip. The dish uses rice noodles briefly boiled and cooled, then stir-fried with garlic, chili, soy sauce, and sesame oil for a lightly spiced savory flavor. A splash of lime juice adds brightness before serving, optionally garnished with red sorrel leaves and chive flowers for a touch of color.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum