Asian Stir Fried Shrimp and Rice Noodles

Asian Stir Fried Shrimp and Rice Noodles
Asian Stir Fried Shrimp and Rice Noodles. Katie Workman / themom100
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 6 to 8

Whatever season it is, my family loves a stir fry, and I make them even more often in the early months of the year, when I am looking for fast and healthy dishes to try and get all of us back on track after the holiday madness.  This one says it serves 6 to 8, but my family of four did make quite a dent in it -- we did have some leftovers, though, which heated up nicely in the microwave (don't over heat them -- the shrimp will get tough).  I am devoted to my wok, and if you have been thinking about getting one, this one from All-Clad is a fabulous pan to own.

I love chili garlic sauce, one of the greatest ways to bump up the flavor of a stir fry.  A jar will last forever in your fridge, and will provide you eternal ways to add interest to various Asian dishes.  If you don’t want to use jumbo shrimp, you can use extra large, or large -- just reduce the initial cooking time by a minute.

Rice noodles are such a fun change of pace from regular wheat noodles (and a great ingredient if you are gluten-free; check the packaging to make sure).  Make sure not to over soak them in the hot water, or they will turn mushy.  You want to take them out when they are pliable, but still have some firmness, as they will continue to cook in the sauce, over the stovetop.

What You'll Need

  • 8 ounces rice noodles (linguine-width)
  • 2 teaspoons cornstarch dissolved in 2 tablespoons of water
  • 1 cup less-sodium chicken or vegetable broth
  • 1/3 cup less-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons peanut, vegetable or canola oil
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 2 pound shelled and deveined jumbo (21/25 count) shrimp
  • 3 tablespoons sliced chives

How to Make It

  1. Bring about 6 cups of water to a boil in a saucepan  Place the rice noodle in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft.  Drain the noodles and rinse them with cold water.
  2. Meanwhile, in a container, combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce.  Shake to combine well.
  1. Heat the oil in a wok, and add the garlic, ginger, and shrimp.  Stir fry for 2 minutes, until they shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine.  Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, about 3 minutes.
  2. Serve hot, with chives on top.