Shrimp & Noodle Stir-Fry

November 2011
Shrimp & Noodle Stir-Fry

by 26 people

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Looking to turn up the heat? Mix somecrushed red pepper into the scallion-gingersauce for the noodles.

Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 1 package  (8 to 9 oz.) rice noodles
  • 3 scallions, chopped
  • 2 cloves garlic, chopped or grated
  • 2 teaspoons grated fresh ginger
  • Salt and pepper
  • 5 tablespoons vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 large carrots, cut into thin matchsticks
  • 1 red bell pepper, cut into thin strips
  • 1/2 bunch broccoli rabe, cut crosswise into 2-inch pieces
  1. In a large pot of boiling, salted water, cook the noodles according to package instructions (4 to 8 minutes, depending on thickness). Drain, rinse under cold water and transfer to a large bowl.
  2. Meanwhile, in a small, heatproof bowl, combine the scallions, garlic, ginger, 1 tsp. salt and pepper to taste. In a large skillet, heat 3 tbsp. vegetable oil. Carefully mix the hot oil into the scallion mixture; reserve the skillet. Toss 1 tbsp. of the scallion oil with the noodles so they dont stick together. Set aside the remaining scallion oil.
  3. Add 1 tbsp. vegetable oil to the skillet and heat over medium-high heat. Add the shrimp and season with salt and pepper; cook for 1 minute. Add the carrots and bell pepper and cook, tossing occasionally, until the shrimp is pink and just cooked through, 1 to 2 minutes. Transfer the shrimp to the noodles.
  4. Heat the remaining 1 tbsp. vegetable oil in the skillet. Add the broccoli rabe and season with salt and pepper. Cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add to the noodles.
  5. Toss the stir-fry with the reserved scallion oil until well combined. Serve hot.
  • Not all stores require you to buy the whole piece of ginger if its too big. Find a piece with several smaller branches and gently snap off just the amount you need.