YOUR SOLIN GENERATED RECIPE
Shrimp and Egg Stir-fry with Rice Noodles and Crunchy Peanut-Lime Sauce
A vibrant stir-fry featuring succulent shrimp and lightly scrambled egg tossed with tender rice noodles, crisp bell pepper and carrots, all enveloped in a tangy, crunchy peanut-lime sauce. The dish bursts with a balance of savory, zesty, and nutty flavors, creating a satisfying meal perfect for dinner.
INGREDIENTS
4 ounces Shrimp
1 large Egg
2 ounces Rice Noodles
1/2 medium Bell Pepper
1 medium Carrot
1 tablespoon Peanut Butter
1 tablespoon Lime Juice
1 teaspoon Peanut Oil
1 clove Garlic
3 sprigs Scallions
1 teaspoon Chopped Peanuts
PREPARATION
Soak the rice noodles in warm water for about 10 minutes until soft, then drain and set aside.
In a small bowl, whisk together peanut butter, lime juice, and peanut oil until smooth. Set the crunchy peanut-lime sauce aside.
Pat the shrimp dry, then season lightly with salt and pepper if desired.
Heat a non-stick pan over medium-high heat and add the garlic. Sauté the garlic for about 30 seconds until fragrant.
Add the shrimp to the pan and stir-fry for 2-3 minutes on each side until they turn pink and are just cooked through. Transfer to a plate.
In the same pan, crack the egg and scramble until just set.
Add the softened rice noodles to the pan along with sliced bell pepper and julienned carrot. Stir-fry for 1-2 minutes to combine the flavors.
Return the shrimp to the pan, then drizzle the peanut-lime sauce over the mixture and toss to ensure everything is well coated.
Finish by garnishing with chopped scallions and a sprinkle of chopped peanuts before serving.