Name: Garlic shrimp with rice noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled and deveined; 1 oz thin rice noodles; 3/4 red bell pepper, thinly sliced; 3.5 oz broccoli florets, small bite-size pieces; 4 cloves garlic, minced; 1 1/2 tbsp ginger, grated; 1 tsp canola oil; 2 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 tsp sriracha; 2 cups boiling water; 1 green onions, thinly sliced; 1 tbsp lime juice; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Place the rice noodles in a large bowl and cover with boiling water. Soak for 4 minutes until pliable with a slight bite, then drain and rinse briefly under cold water.
In a small bowl, whisk together the soy sauce, honey, sriracha, lime juice, sauce water, and half the grated ginger.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the broccoli and bell pepper. Stir-fry for 4 minutes until tender-crisp. Remove them from the pan and set aside.
Wipe out the skillet and heat the remaining oil over medium-high heat. Add the shrimp in a single layer. Cook for 1 minute, flip, and cook for 1 minute more until just pink. Add the garlic and the remaining ginger and stir for 30 seconds. Move the shrimp and garlic to the plate with the vegetables. Done when opaque in the center, 145°F.
Add the soaked noodles and the sauce to the skillet. Toss for 1 minute until the noodles look glossy and have absorbed the sauce. Return the shrimp and vegetables to the pan and toss for 1 minute more to heat through. Garnish with green onions.

Nutrition

Ingredients

Instructions

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