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Stir Fry With Shrimp and Spring Onions
Ingredients
Directions
Ingredients
3.75 oz
dry rice noodles
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2 tbsp
soy sauce
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1 tbsp
dark sesame oil
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1 tbsp
grated fresh ginger
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2 tsp
Chinese rice wine or mirin
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2 tsp
cornstarch
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0.25 tsp
crushed red pepper flakes
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2 tsp
grated lime zest
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4 tbsp
peanut oil*
Canola or grape-seed oil would work here, too.
*Show Note
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10
baby carrots, quartered lengthwise
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5 oz
sliced shiitake mushrooms
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1 lb
large shrimp (26 to 30 per pound), peeled and deveined
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1
handful sugar snap peas
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1.5 c
green onions, white and green parts, sliced into 2-inch pieces
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0.5 c
chopped fresh basil
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Stir Fry With Shrimp and Spring Onions

Ginger, lime, and fresh basil liven up this super-fast stir-fry (it literally cooks in 5 minutes). Toss the noodles right into the pan, and you’ve got dinner.

3-4 servings

  1. Prepare the rice noodles for stir-fry, following the directions on the package (usually soaking the noodles and then rinsing—the noodles will still be firm but flexible). Set aside.
  2. In a small bowl, whisk together the next 7 ingredients, soy sauce through lime zest. Set aside. Have all other ingredients ready.
  3. Heat a nonstick skillet over medium-high heat. Swirl in 1 tablespoon of oil. Add carrots and mushrooms. Stir-fry for 90 seconds. Remove the contents of skillet to a large bowl.
  4. Return the pan to heat. Swirl in another 1 tablespoon of oil. Add the shrimp. Stir-fry until still barely translucent, about 90 seconds. Scrape the contents of skillet into the bowl with the mushroom mixture.
  5. Return the pan to heat. Swirl in the last 2 tablespoons of oil. Add the sugar snap peas and green onions. Stir-fry 10 seconds. Add the noodles. Stir-fry until noodles are soft, 1 to 2 minutes.
  6. Return the shrimp mixture to the skillet. Whisk the soy sauce mixture and add it to the skillet. Stir-fry 10 or 15 seconds and serve immediately, topped with the fresh basil. Offer additional soy sauce at the table.

Recipe by Tara Tuckwiller