153
Gluten Free Stir Fry Noodles with Shrimps
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 package (8.8 oz.) Thai Kitchen Thin Rice Noodles - gluten free
- 5 tablespoons San J Tamari Soy Sauce - gluten free
- 2 teaspoons sesame oil
- 3 tablespoons peanut oil
- 8 oz. fancy snow peas, thinly sliced
- 3 green onions, thinly sliced plus more for garnish
- 1 pound shrimps, peeled and deveined
- 1 cup matchsticks carrots
- 1 lime cut into wedges
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- salt and pepper
Instructions
- Soak the noodles in cold water for few minutes until soft. Drain and transfer to a plate.
- Heat wok on high heat then add peanut oil. Season shrimps with salt and pepper. Add the shrimps to the wok and stir fry for about 3 minutes or until pink. Set aside. Turn the heat to medium and add the remaining oil, then sauté the garlic until fragrant. Stir in the vegetables and cook for 2 minutes. Add the noodles, soy sauce, sesame oil and ginger. Stir nicely to incorporate and return the shrimps into the wok. Season with salt and pepper according to taste. Garnish with sliced green onions and lime wedges. Serve
