One of the many classic Asian noodle dishes that can be diversified with different meat ingredient. Its appealing to both vegetarians and meat eaters as well as those who are allergic to gluten.
Shrimp And Vegetable Rice Noodles
A classic noodle dish that is light and flavorful at the same time.
Ingredients
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- 1 8.8 oz. Rice vermicelli noodles
- 1 bag large raw shrimps
- 1 can 15 oz. baby corn drained (save 1 tbsp of water)
- 2 cups shredded cabbage
- 1 large carrot julienne
- 1 bag sugar snap peas
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 1 tbsp. soy sauce
- 2 tbsp. fish sauce
- 1 tsp. sesame oil
- salt and pepper to taste
- 2 tbsp. vegetable oil
- 4 cups water
Instructions
- Peel and cook shrimp. Pull from the stove as soon as it turns pink. Set aside.
- Turn stove at medium-high heat. In wok, heat oil. Add garlic and onions.Let it sweat for a few minutes.
- Add the rest of the vegetables, soy sauce, fish sauce, sesame oil, salt and pepper.
- Pour in water. As soon as the water simmers, add noodles and cover.
- Turn temperature to low heat. Simmer for 10-15 minutes.
- Toss ingredients well with the noodles. Check if noodles are completely cooked. Add more water if needed.
- Pull from heat and serve immediately.
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