Prepare to tantalize your taste buds with a vibrant and flavorful dish that celebrates the beauty of fresh vegetables and succulent shrimp. This Stir-Fry Shrimp & Veggies with Rice Noodles is not just a meal; it’s an experience that combines the crunch of colorful veggies with the rich umami of soy sauce and the zest of lime. Whether you’re looking for a quick weeknight dinner or a special dish to impress your family and friends, this recipe is sure to hit the spot.
This dish is adaptable, making it perfect for using up any fresh produce you have on hand. You will love how quickly it comes together, making it an ideal choice for busy evenings. The combination of shrimp, veggies, and rice noodles creates a delightful texture and flavor profile that will leave you wanting more.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this Stir-Fry Shrimp & Veggies with Rice Noodles. First and foremost, the bright colors and fresh ingredients create a visually stunning plate that’s just as enjoyable to look at as it is to eat. The shrimp is perfectly cooked, offering a subtle sweetness that pairs beautifully with the crunchy vegetables. The rice noodles provide a satisfying base that soaks up all the delicious flavors of the sauce.
Moreover, this recipe is incredibly versatile; you can easily swap in your favorite vegetables or proteins. Plus, it’s quick to prepare—ideal for those hectic weeknights when you want something delicious on the table in no time. Add to that the health benefits of fresh vegetables, and you have a dish that checks all the boxes!
Ingredient List
- 250 g prawns
- 1 red onion
- 1 clove garlic
- 1 chili pepper
- 1 red pepper
- 1 yellow pepper
- 1 eggplant
- 1 zucchini
- 1 carrot
- 1 parsnip
- 50 ml soy sauce
- 20 ml sesame oil
- 1 lime
- 30 ml sunflower oil
- 200 g rice noodles
- Red sorrel leaves and chive flowers (optional for decoration)
Gear Up: What to Grab
- Wok or large skillet – for high-heat cooking and even stir-frying.
- Sharp knife – for easy chopping of vegetables and shrimp.
- Cutting board – to keep your workspace tidy.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula – to stir and toss the ingredients efficiently.
Stir-Fry Shrimp & Veggies with Rice Noodles — Do This Next
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Rinse the prawns under cold water and pat them dry with a paper towel. Slice the red onion, garlic, chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip into bite-sized pieces. This ensures even cooking and a delightful bite in every mouthful.
Step 2: Cook the Rice Noodles
Bring a pot of water to a boil and add the rice noodles. Cook according to package instructions, usually around 4-6 minutes. Once done, drain and rinse under cold water to stop the cooking process. Set aside.
Step 3: Heat the Wok
Place your wok or skillet over medium-high heat and add the sunflower oil. Once hot, toss in the red onion and garlic, sautéing until fragrant, about 1-2 minutes.
Step 4: Add the Vegetables
Add the sliced chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip to the wok. Stir-fry for about 5-7 minutes, or until vegetables are tender but still crisp. Keep them moving in the pan to ensure they cook evenly.
Step 5: Incorporate the Prawns
Once the vegetables are cooked, push them to the side of the wok and add the prawns. Cook for another 3-4 minutes, or until the prawns turn pink and opaque.
Step 6: Add the Sauce
Pour in the soy sauce and sesame oil, mixing everything together. Squeeze in the juice of one lime and stir well to combine all the flavors. Allow it to cook for an additional 1-2 minutes.
Step 7: Combine with Rice Noodles
Gently fold in the cooked rice noodles, ensuring they are well coated with the sauce and mixed with the shrimp and vegetables. Cook for another minute to heat through.
Step 8: Serve and Garnish
Transfer the stir-fry to serving plates. For a touch of elegance, top with red sorrel leaves and chive flowers, if using. Enjoy your vibrant and delicious Stir-Fry Shrimp & Veggies with Rice Noodles!
Flavor-Forward Alternatives
- Swap shrimp for chicken or tofu for a different protein option.
- Add broccoli or snap peas for extra crunch.
- Use tamari in place of soy sauce for a gluten-free option.
- Incorporate fresh herbs like basil or cilantro for added freshness.
What I Learned Testing
- The size of the vegetables matters; smaller pieces cook faster and make for a better bite.
- Prepping all ingredients before starting to cook makes the process smoother and more enjoyable.
- Don’t skip the lime juice; it adds a necessary brightness to the dish.
- Using a hot wok really does make a difference in achieving that perfect stir-fried texture.
Keep-It-Fresh Plan
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply stir-fry in a hot pan for a few minutes until warmed through. If you want to enjoy this dish fresh again, consider prepping the vegetables and shrimp ahead of time, then cooking just before serving.
Frequently Asked Questions
Can I use other types of noodles for this recipe?
Absolutely! While this recipe calls for rice noodles, you can easily substitute them with soba noodles, udon, or even egg noodles based on your preference.
What can I do if I don’t have sesame oil?
If sesame oil is unavailable, you can use additional sunflower oil or a combination of sunflower oil and a bit of peanut oil for flavor.
Can I make this dish vegetarian?
Yes! Simply replace the shrimp with tofu or tempeh and ensure your soy sauce is vegetarian. You can also add more vegetables to make it heartier.
How spicy is this dish?
The heat level can be adjusted by using less chili pepper or opting for a milder variety. If you prefer no heat, simply omit the chili altogether.
That’s a Wrap
This Stir-Fry Shrimp & Veggies with Rice Noodles is more than just a meal; it’s a celebration of flavors and textures that come together in a delightful harmony. With every bite, you get a taste of the sea combined with the crunch of fresh vegetables, all enveloped in a savory sauce. It’s quick, it’s easy, and it’s a fantastic way to incorporate more veggies into your diet without sacrificing taste. So gather your ingredients and get ready to whip up this vibrant dish that will surely become a staple in your kitchen!
Stir-Fry Shrimp & Veggies with Rice Noodles
Ingredients
Equipment
Method
- Gather all your ingredients. Rinse the prawns under cold water and pat them dry with a paper towel. Slice the red onion, garlic, chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip into bite-sized pieces.
- Bring a pot of water to a boil and add the rice noodles. Cook according to package instructions, around 4-6 minutes. Once done, drain and rinse under cold water to stop the cooking process. Set aside.
- Place your wok or skillet over medium-high heat and add the sunflower oil. Once hot, toss in the red onion and garlic, sautéing until fragrant, about 1-2 minutes.
- Add the sliced chili pepper, red pepper, yellow pepper, eggplant, zucchini, carrot, and parsnip to the wok. Stir-fry for about 5-7 minutes, or until vegetables are tender but still crisp.
- Once the vegetables are cooked, push them to the side of the wok and add the prawns. Cook for another 3-4 minutes, or until the prawns turn pink and opaque.
- Pour in the soy sauce and sesame oil, mixing everything together. Squeeze in the juice of one lime and stir well to combine all the flavors. Allow it to cook for an additional 1-2 minutes.
- Gently fold in the cooked rice noodles, ensuring they are well coated with the sauce and mixed with the shrimp and vegetables. Cook for another minute to heat through.
- Transfer the stir-fry to serving plates. For a touch of elegance, top with red sorrel leaves and chive flowers, if using. Enjoy your vibrant and delicious Stir-Fry Shrimp & Veggies with Rice Noodles!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep vegetables ahead of time for a quicker cooking process.
- Feel free to swap shrimp for chicken or tofu for a different protein option.
