Shrimp and Vegetable Stir-Fry with Rice Flake Noodles

 

About The Recipe

In this simple stir-fry, shrimp is the star ingredient, along with various vegetables. Another ingredient I am using from my pantry is Asian Rice Flake Noodles, pre-cut square rice noodles that can be used in soups and stir-fries. You can use your favorite vegetables in this stir-fry and opt for various kinds of noodles if you would like. You can use fresh or frozen raw shrimp. I let frozen shrimp defrost in a bowl of water until they become room temperature. You can also marinate the shrimp in a mixture of salt and baking soda to make them tender and juicy. This step is a part of the marinating/brining step.

Ingredients

Shrimp Brine

-2 cups of cold water

-2 tablespoons of salt

-2 teaspoons of baking soda

-1 pound Medium Shrimp peeled & deveined tails-off

Vegetables

-4 cloves of garlic minced

-4 teaspoons minced ginger

-5 Baby Bok Choy trimmed, and stalks split lengthwise 

-1 medium white onion sliced

-1 cup of Snow Peas

-2 small carrots sliced thin on a diagonal 

-1 fresh red chili pepper diced

Mushrooms 

-3 ounces White Shimeji mushrooms

-3 ounces Brown Shimeji mushrooms

-3 ounces Shiitake mushrooms

-4 medium size King Oyster mushrooms sliced lengthwise

From the pantry

-1 teaspoon of Fish Sauce

-2 tablespoons of Vegetable oil for stir-frying, additional if needed

-1 teaspoon of Sesame Oil

-1/2 cup Chicken Stock (low sodium)

-1 tablespoon Oyster Sauce

-1 teaspoon Hoisin Sauce

-1 tablespoon of Corned Starch

-1 8 OZ package Asian Rice Flakes

Salt and pepper to taste, if necessary. Be careful; the oyster and hoisin sauce can be slightly salty.

Equipment

Large Non-Stick Stir-fry Pan

Instructions

Shrimp Brine

Combine the water, salt, and baking soda in a large bowl. If the shrimp are frozen, add them to the brine and let them sit until they thaw, 15-30 minutes. If they are fresh, add them to the brine and let them sit for about 20 minutes; add ice cubes to keep them cold.  

Drain shrimp and pat dry on paper towels, or spin shrimp in a salad spinner.

Asian Rice Flake Noodles

Boil water in a kettle or large saucepan.  Place noodles in a large bowl, pour boiling water over noodles, and let them sit for about 15 minutes or until they become soft and tender.

Stir-Fry

Step 1

Heat a wok over high heat until lightly smoking. Then add vegetable and sesame oil and swirl around the wok to coat. Add garlic and ginger to wok, then add drained shrimp and stir-fry until barely cooked through, about 1 minute.  Remove shrimp and place in a bowl to add back after stir-frying the vegetables.

Step 2

If necessary, add additional oil. Then add mushrooms and season with salt and pepper. Sauté mushrooms until brown. Then add carrots, Bok Choy, snow peas, onions, and diced red chili peppers. Stir-fry until veggies are translucent and tender.  Combine chicken stock, hoisin sauce, oyster sauce, and corned starch in a medium glass measuring cup and stir until blended.  Then, add the mixture to stir-fry vegetables.

Step 3

Add flake noodles and cooked shrimp to stir-fry vegetables and blend.  Serve while hot and enjoy.