Better than takeout noodle dish that is easy, healthy, affordable. Great meal for family or yourself and meal prep.
Let’s try to achieve the balance between taste, healthiness, cost, and efficiency, just the way how home-cooking should be.
Your taste, your health, your pocket, your time, and your loved ones will appreciate you even more.
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More dinner recipes: https://www.youtube.com/playlist?list=PLmHu_V1g0Z3INsf2nb9GIZTPOOLd3NDEY
More dessert recipes: https://www.youtube.com/watch?v=ES6JAo-yBLU&list=PLmHu_V1g0Z3LfbDTGpIslqUs_RadklRky
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Easy Shrimp XL Noodle Stir Fry, served as a complete balance meal
o Time: total: 20 minutes
o Serving: 4
o Calories: 685/serving
o Protein: 45g/serving
o Equipment: pasta/noodle pot, large nonstick pan (5 qrt.)
Ingredients:
• 16 oz (454g) dry XL rice noodles
• 12 – 16 oz (340-454g) XL shrimps, peeled
• 1/3 tsp (2g) salt
• 1/8 tsp (0.4g) ground pepper
• 4-5 green onions, cut into 1 ¼-inch long sticks, keep white and green part separate
• 2 cups bean sprouts, OPTIONAL
• 2 TBS (30ml) Olive/Canola/vegetable oil
• OPTIONAL for serving/garnishing: lime wedges, chopped cilantro, sesame seeds, red hot Thai chili pepper/jalapeno slices
+ For the sauce:
• 2 ½ TBS (31g) sugar
• ½ TBS (7ml) rice/white vinegar
• 2 ½ TBS (37ml) light/regular soy sauce
• 2 TBS (30ml) dark/black soy sauce
• 2 TBS (30ml) oyster sauce
• 2 TBS (30ml) water
• 1 ½ TBS (22ml) (toasted) sesame oil
• ½ tsp (3g) Kosher salt
• ½ tsp (1.3g) black pepper
• ½ tsp (1.4g) ground ginger
• 1 ½ tsp (2.4g) garlic powder
• 1 – 2 diced red hot Thai chili pepper OR ¼ – ½ tsp (0.5-1g) red pepper flakes (spicy), OPTIONAL
• 2 tsp (5g) (smoked) paprika
Instruction:
1. Bring a large pot of water to a boil to cook the noodles. Cook for just about 3 to 3.5 minutes (about 2 minutes less than the minimum cooking time instruction on the package). Be sure to rinse and drain a couple times with cold tap water after boiling.
2. Prep any produce if using. Mix shrimps with 1/3 tsp salt and 1/8 tsp pepper. Mix all sauce ingredients together and set aside.
3. Once the noodles are softened and ready, start cooking the rest by preheating a large nonstick pan with 2 TBS (30ml) oil over medium-high heat for 1 – 2 minutes.
4. Add shrimps; sear undisturbed until slightly browned on both sides (flip once) or if you don’t want to, just stir infrequently until the shrimps slightly firm up and turn pink.
5. Add cooked noodles, and white part of green onion; restir the sauce and pour over everything. Mix/toss with a pair of; reduce heat if it gets too hot that could melt the noodles. Stir until the sauce is mostly absorbed. Turn off heat.
6. Add the rest of green onion. If liking bean sprouts to be slightly cooked, you can add them in now or keep them fresh as a side when serving. Toss to mix and remove from heat.
7. Serve immediately. Have wedges of lime for a fresh squeeze, hot chili pepper on top and sprinkle some sesame seeds, fresh bean sprouts (or partially cooked (boiled/microwaved)) on the side if desired. Enjoy!
+ Where to find items that I used in this recipe:
• Rice noodles (XL) https://amzn.to/42HOgYy
• Dark Soy Sauce, 16.9 oz https://amzn.to/4ihn3C9
• Sesame oil https://amzn.to/4cAd5Kr
• Oyster sauce https://amzn.to/3EcV1JD
• Hard-Anodized Nonstick 5-Qt. Sauté Pan with Lid https://amzn.to/3QDVQxF
• Pasta Pot with Strainer Lid https://amzn.to/4lpRY1v
• Forged Triple-Rivet Chef Knife https://amzn.to/4biWslB
• Thick Sustainable Acacia Wood Cutting Board 16x12x1.5 in https://amzn.to/3ENbSlZ
• 2 Pcs Wooden Cooking Spoons https://amzn.to/4cd6Yvi