After an AMAZING fish cooking class last night at Truffles and Trifles here in Orlando, I figured now would be a good time to highlight the Shrimp Stir Fry with rice noodles I prepared with the mango slaw featured the other day.
Shrimp Stir Fry
I double batched this recipe, but was very pleased with the results. Direct from my new cookbook Global Kitchen, I decided to start the book simply with ingredients I am used to cooking. I paired mine with rice noodles (which I cooked according to the package but thought they were a tad overcooked).
1 Box of rice noodles
1 lb Raw Shrimp, cleaned
1c Broccoli, steamed
1C snow peas, 1/2ed
1 red pepper
1 yellow pepper
1 T ginger (I used frozen)
1T sesame oil
1.5 C frozen edamame, thawed
1/4C soy sauce
3T rice vinegar
1/4c green onions
prep and cut all veggies, clean shrimp, combine soy, sriracha, vinegar. Trust me this will make your life much easier when the rapid cooking begins.
Sauté snow peas and peppers in canola oil 4m over medium high heat
Add ginger and scallions to cooked rice noodles in separate bowl
transfer veggies in a bowl with steamed broccoli
stir fry shrimp and edamame in sesame oil
add soy sauce combination and cook another 3 minutes.
remove shrimp and edamame and continue to cook sauce and incorporate rice noodles
serve hot. Not one of those recipes intended to eat days later.
I added a bit more soy sauce to amp up the flavor