Stir Fry With Shrimp and Spring Onions
Ingredients
Directions
Ingredients
3.75 oz
dry rice noodles
2 tbsp
soy sauce
1 tbsp
dark sesame oil
1 tbsp
grated fresh ginger
2 tsp
Chinese rice wine or mirin
2 tsp
cornstarch
0.25 tsp
crushed red pepper flakes
2 tsp
grated lime zest
10
baby carrots, quartered lengthwise
5 oz
sliced shiitake mushrooms
1 lb
large shrimp (26 to 30 per pound), peeled and deveined
1
handful sugar snap peas
1.5 c
green onions, white and green parts, sliced into 2-inch pieces
0.5 c
chopped fresh basil
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
- 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.
- In a small bowl, whisk together the next 7 ingredients, soy sauce through lime zest. Set aside. Have all other ingredients ready.
- 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.
- 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.
- 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.
- 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