Sesame Rice Noodles with Shrimp and Vegetables

I had a craving recently for a big bowl of noodles and shrimp so what better way to satisfy that craving but with a quick and delicious stir-fry?  You can make this with the protein of your choice, the veggies of your choice, and even the noodles of your choice (think udon, soba, or even just angel hair). Throwing together a stir-fry is all in the prep work. You want everything, and I mean everything, prepped and ready to go because once you start cooking, this comes together within a matter of minutes.

Sesame Rice Noodles with Shrimp and Veggies Stir-Fry Recipe

Shrimp:

• 1 rounded teaspoon cornstarch
• 1 1/2 tablespoons soy sauce (or tamari)
• 1 tablespoon mirin (if you don’t have mirin, substitute a dry white wine or even stock)
• 12 oz. medium to large shrimp, peeled and deveined

Stir-Fry Sauce

• 1/2 cup vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon mirin

Rice Noodles

• 8 oz. rice noodles
• 1 teaspoon sesame oil

Stir-Fry Veggies

• 2 tablespoons peanut or canola oil
• 2 cloves garlic, minced
• 1 1/2 inch piece of peeled fresh ginger, minced
• 1 generous cup red, yellow or orange bell peppers thinly sliced
• 1/2 large jalapeno, seeds removed, thinly sliced (optional)
• 4-5 asparagus spears, thinly sliced lengthwise and then cut in half
• 3 scallions, thinly sliced lengthwise

Finishing

• 1 teaspoon sesame oil
• 1/2 cup chopped cilantro
• White and/or black sesame seeds

Prep Directions:

Shrimp

• In a medium-size bowl, add cornstarch, soy sauce, and mirin and whisk together until the cornstarch has dissolved
• Add shrimp and toss well
• Set aside

Stir-Fry Sauce

• Combine broth, soy sauce, and mirin in a small bowl.
• Whisk together well and set aside

Rice Noodles

• Bring a medium-size pan full of water to a boil
• Add rice noodles and bring back to a boil
• Reduce to a low boil and cook 3 minutes
• Drain noodles and return to pan
• Toss with sesame oil
• Using a pair of kitchen shears, randomly cut the noodles 3 or 4 times, just enough to cut most of them in 1/2
• Set aside (noodles may still be a little firm but they will finish cooking in the finished dish)

Okay! Are you ready? I mean really, really ready? Veggies and cilantro are chopped? Shrimp is marinating and broth mix is blended? You’re going to start with your veggies.

Okay, let’s do this.

Cooking Directions:

• Heat a large skillet or shallow saucepan over medium-high heat for a minute or so
• Add oil and swirl around pan
• Add garlic and ginger and cook, stirring constantly, for about 30 seconds
• Add peppers and asparagus, and continue cooking and stirring for about 2 minutes
• Add shrimp and its marinade and stir well
• Cook for about 3 minutes, stirring constantly until shrimp begin to turn pink
• Add scallions
• Reduce heat to medium
• Cook for 30 seconds
• Add broth mixture and stir well
• Cook for 1 minute
• Add noodles and toss well
• Cook for 2 minutes or until noodles are tender
• Remove from heat
• Drizzle with additional sesame oil and stir well
• Sprinkle with fresh cilantro and sesame seeds
• Enjoy!

I warned you this was all in the prep work, right? With a stir fry like this, everything happens so quickly once the cooking starts that you really do need everything ready to go.

I know the prep can seem overwhelming but the beauty of the prep is that you have all the time in the world to do it, make sure you have it right, review the cooking instructions and then cook. By the time you get to the “cooking” part, you’re 3/4 of the way to an awesome dish.

I also have to mention that if you want to throw some quick-pickled veggies on top of this (see how I do these here) you won’t be disappointed.

A few final notes, as always, I just want to say – don’t be afraid to play with your food. You can use udon, soba, or angel hair pasta here, just be sure to cook the noodles according to the package directions before adding them to your stir-fry.

Also, if you want to make this a vegetarian stir-fry, omit the shrimp or replace it with cubed firm tofu and be sure to use vegetable broth.

Veggies? Change them up however you like but you have to allow for cooking time. For the best results, cut all of your veggies into a julienned or matchstick size and they’ll cook within the time allowed.

Questions? Let me know in the “Comments” section or tell me your favorite stir-fry, because you know I love to talk about food.