Pin

For kids who can’t have gluten in their diet, not being able to have things like pasta can be a bit of a bummer. But there’s no need to be completely deprived of all the fun when they can enjoy easy-to-prepare, gluten-free dishes like these Stir-Fried Chinese Brown Rice Noodles. Long strands of noodles mixed with a slightly sweet sauce and assorted asian veggies make the perfect dish for a family dinner or even school lunch the next day!

Pin

Stir-Fried Shrimp with Rice Noodles

No ratings yet
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients  

  • 1/2 Package Brown Rice Noodle (about 7 oz)
  • 2 Tbsp Low Sodium Soy Sauce or Braggs Amino Acids
  • 1 Tbsp honey
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water
  • 1 Tbsp vegetable or canola oil
  • 1 Garlic clove, minced
  • 1 Tsp ginger, minced
  • 1 Cup fresh snow peas, chopped
  • 1 Lb large raw shrimp, peeled and deveined
  • 1 Cup carrots, grated
  • 1 14-15 ounce can baby corn, cut into 1-inch pieces
  • 1 Tbsp toasted sesame seeds, optional

Instructions 

  • Take 1/2 package of rice noodles, break in half, and cook according to package directions.
  • In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside.
  • Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously.
  • Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink.
  • Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken.
  • Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through.
  • Serve.

Nutrition

Sodium: 1440mg | Sugar: 6g | Fiber: 4g | Cholesterol: 95mg | Calories: 280kcal | Fat: 4g | Protein: 17g | Carbohydrates: 45g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Delish! I didn’t have some of the ingredients so I took some “creative liberty”! I used whole grain spaghetti noodles, as I usually have those in the pantry. We use them for all noodle dishes, no matter whether it is an Asian inspired dish, or Italian. They taste great in everything. Also, I used bok choy instead of snap peas, and frozen corn kernals instead of canned baby corns. I also added chopped onions and tofu cubes to the overall mix, as both are a favorite in our house. My 3 year old slurped this up, and my 11 month old ate 2 helpings as well. A big hit!

  2. Fire Cupping…

    […]Stir-Fried Brown Rice Chinese Noodles | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  3. This was amazing! Super simple and so satisfying, even for my 11 mo. old baby. I couldn’t count the number of yum-yums I heard from her as she watched me prepare this dish and then got to eat it herself. So precious!

Leave a Reply

Your email address will not be published.

Recipe Rating