Ingredients
Scale
Gather these ingredients, and you’re halfway to a stunning meal:
- 12 oz rice noodles
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
You can easily swap rice noodles for egg noodles or even spaghetti if you’re in a pinch. No sugar snap peas? Broccoli, carrots, or any crunchy vegetable will do. The beauty of this dish is its flexibility—just like my mom’s magical ability to make a gourmet meal out of pantry staples.
Instructions
- Boil a large pot of water and cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the pan and set aside.
- In the same pan, add the red bell pepper and sugar snap peas. Stir-fry for 3-4 minutes until they start to soften.
- Add minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
- Return the shrimp to the pan along with the cooked noodles.
- In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the noodle mixture and toss everything together until well combined.
- Sprinkle with sliced green onions and sesame seeds before serving.
Remember, the goal is not to stress about perfection. If your counters aren’t messy by the end, you’re doing it wrong! Embrace the chaos—it’s where the best flavors come from.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp noodle stir fry, recipe, cooking, food
