202
Gluten Free Shrimp Stir Fry with Rice Noodles
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 package (400 g) Sempio Rice Noodles - gluten free
- 5 tablespoon San J Tamari Soy Sauce - gluten free
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- 1 red bell pepper, thinly sliced
- 1 pound jumbo shrimps, shelled and deveined
- 1 cup snap peas
- 1 lime, cut into wedges
- 1 cup julienne carrots
- 2 tablespoons brown sugar.
- salt and pepper
- 4 tablespoons peanut oil or vegetable oil
- 2 green onions, sliced
- ½ cup edamame, thawed and boiled for 6 minutes
Instructions
- Cook the noodles according to package direction and set aside.
- In a small bowl, combine soy sauce, sesame oil and sugar.
- Season shrimps with salt and pepper. Heat a wok over medium high heat until it starts to smoke. Add 2 tablespoons oil, garlic and ginger then add shrimps and cook for 2 minutes then transfer to a plate. Add the remaining oil to the pan and vegetables. Cook for about 3 minutes. Return the shrimps and noodles to the pan. Add the soy sauce mixture and stir. Season with salt and pepper. Serve with lime wedges.
