Description
A quick and flavorful dish combining tender shrimp with vibrant vegetables and silky rice noodles, perfect for any meal.
Ingredients
Scale
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons chicken bouillon powder
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon MSG (optional)
- 5 ounces dried rice noodles
- 2 tablespoons oil (divided)
- 1/2 pound shrimp
- 1 tablespoon minced garlic
- 1 cup sliced onions
- 1 cup julienned carrots
- 1 1/2 cups sliced cabbage
- 2 scallions (julienned)
Instructions
- Soak the rice noodles in a bowl of cold water until softened (10-15 minutes for thin noodles, up to 30 minutes for thicker ones).
- Combine all the sauce ingredients in a small bowl.
- Heat a large nonstick pan over medium-high heat and add 1 tablespoon of oil. Cook the shrimp for 1 minute on each side until pink. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the pan.
- Add minced garlic and onions. Cook for 30 seconds.
- Add carrots and cabbage, cooking for 2 minutes until softened.
- Transfer soaked noodles to the pan, add sauce and scallions, cooking for 1 minute until coated and heated through.
Notes
Make sure to soak the noodles long enough so they are soft but not mushy. Adjust soy sauce to taste, and feel free to add other veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 150mg