Stir-Fried Rice Noodles with Shrimp and Crunchy Vegetables
Do you love stir-fried noodles? This recipe is for you! Inspired by the bustling streets of Bangkok and Saigon, it combines the tenderness of shrimp with the crunch of fresh vegetables. The rice noodles soak up the soy sauce and lime aroma, while peanuts add an exotic touch. In just minutes, you get a colorful and flavorful dish, perfect for a quick weeknight dinner. Easy to customize with your favorite veggies, it's a culinary journey that will delight your taste buds. Feel free to adjust the chili to your liking!
Ingredients
- Rice noodles200 g
- Peeled shrimp300 g
- Carrot1, julienned
- Red bell pepper1, sliced
- Zucchini1, julienned
- Onion1, sliced
- Garlic3 cloves, minced
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Lime1, juiced
- Fresh cilantro1 bunch, chopped
- Roasted peanuts50 g, crushed
- Red chili1, sliced (optional)
- Black pepper1/2 tsp
Instructions
- 1
Soak the rice noodles in hot water for 10 minutes, then drain.
- 2
In a wok, heat the sesame oil and sauté the garlic and onion until fragrant.
- 3
Add the shrimp and stir-fry until they turn pink.
- 4
Add the vegetables (carrot, bell pepper, zucchini) and stir-fry over high heat for 3-4 minutes to keep them crunchy.
- 5
Add the noodles, soy sauce, lime juice, pepper, and chili. Mix well and stir-fry for 2 minutes.
- 6
Serve hot, garnished with cilantro and crushed peanuts.
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