Ingredients
Gather these ingredients, and you’ll be on your way to creating a dish that’s both delicious and memorable:
- 8 ounces of rice noodles
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 cup of sugar snap peas
- 1 cup of broccoli florets
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of red pepper flakes (optional, for a bit of heat)
- 2 green onions, sliced
- Sesame seeds for garnish
If you’re out of rice noodles, feel free to substitute with soba or udon. And for a vegetarian twist, you can swap the shrimp for firm tofu.
Instructions
Follow these simple steps to bring this delicious dish to life:
- Start by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Toss in the sliced red bell pepper, sugar snap peas, and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.
- Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Return the shrimp to the skillet, then add the cooked noodles. Pour in the soy sauce, oyster sauce, and sesame oil, tossing everything together until well-coated and heated through, about 2 minutes.
- Sprinkle with red pepper flakes if using, and adjust seasoning as needed.
- Garnish with sliced green onions and sesame seeds before serving.
As I learned from my abuela, trust your senses with this dish. Taste as you go, and adjust the flavors to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International