Description
A delicious and quick shrimp and rice noodle dish with fresh flavors.
Ingredients
Scale
- 8 ounces dry rice stick noodles
- 1 tablespoon canola oil (or butter)
- 2–3 cloves garlic (minced)
- 1 bell pepper (red, sliced)
- 10–12 shrimp (uncooked, peeled and thawed if frozen)
- 1 large egg (whisked)
- 1 lemon (zested)
- 1 lime (zested)
- 3 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 lime (juiced)
- 1/2 lemon (juiced)
- 10–12 fresh basil leaves (torn)
Instructions
- Prepare rice noodles by following the instructions on the package, setting it in water to soften. Set aside.
- In a wok or frying pan over medium high heat, heat the oil or butter and cook the garlic for 1 minute, or until golden, stirring often.
- Add the peppers and continue to cook for another 2 minutes.
- Add the shrimp and toss for about 2-3 minutes, until almost cooked through, just turning pink. Quickly add the egg and stir for a couple seconds until egg starts to set.
- Add zests, soy sauce, sugar, and juices and stir for a minute or so until the sauce is bubbling.
- Add the rice noodles and toss until noodles are hot through, evenly coating everything well.
- Turn off the heat and add fresh basil. Toss and serve immediately.
Notes
- Ensure the shrimp are fully thawed before cooking.
- Feel free to customize the veggies according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg