Asian Stir-Fried Shrimp and Rice Noodles

5 from 18 votes

Asian Stir-Fried Shrimp and Rice Noodles

A fast and furiously delicious stir-fry recipe. If you like Pad Thai, this shrimp and rice noodle recipe is definitely for you.

Prep Time10

Cook Time6

Noodle Soaking Time15

Total Time31

Course: Main Course

Cuisine: Asian, Southeast Asian

Servings: People

Author: Katie Workman

Ingredients

8 ounces rice noodles (linguine-width)
2 teaspoons cornstarch dissolved in 2 tablespoons of water
1 cup less-sodium chicken or vegetable broth
⅓ cup less-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon chili garlic sauce
2 tablespoons peanut, vegetable, or canola oil
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 pounds jumbo (21/25 count) shrimp (shelled and deveined)
3 tablespoons sliced chives (optional)

Instructions

Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover and shake to combine well.
Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
Serve hot, with chives on top.

Notes

If you don’t want to use jumbo shrimp, you can use extra-large or large, which are, of course, less expensive. Use whatever shrimp fits into your budget. Just reduce the initial cooking time by a minute if you go for a smaller size.

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