Shrimp and Rice Noodle Stir Fry
Ingredients
- water
- 1/2 package (about 7 ounces) rice noodles
- 3 tablespoons braggs or low sodium soy sauce
- 1 tablespoon agave or honey
- 1 tablespoon cornstarch
- 1 tablespoon vegetable or canola oil
- 1/2 red bell pepper, diced
- 1/2 cup snow peas, chopped
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- 1 carrot, grated
- 1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted).
- 1 tablespoon toasted sesame seeds, optional
Instructions
- Take 1/2 package of rice noodles, break in half, and soften by following the package directions.
- Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).
- Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.
- Add the carrots and shrimp and cook for another 2 minutes 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 30 seconds.
- 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 are heated through.
Nutrition
Calories: 360kcal | Carbohydrates: 54g | Protein: 19g | Fat: 6g | Cholesterol: 145mg | Sodium: 1150mg | Fiber: 3g | Sugar: 7g
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