Stir Fry Prawns Shrimps With Vegetables And Fresh Thai Noodles Food

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PORK AND PRAWN/SHRIMP STIR FRY



Pork and Prawn/Shrimp Stir Fry image

A really simple stir fry, with loads of flavor and plenty of vegetables, served with Chinese noodles. Easily to prepare ahead and so quick to put together.

Provided by JoyfulCook

Categories     Pork

Time 46m

Yield 3-4 serving(s)

Number Of Ingredients 15

250 g pork loin
12 -18 prawns or 12 -18 shrimp, raw
1 tablespoon oil
1 tablespoon light soya sauce
2 teaspoons sherry wine, dry
1/2 teaspoon pepper, fresh ground
3 teaspoons oyster sauce
1 teaspoon sesame oil
1 garlic clove, crushed
1 teaspoon gingerroot, grated, fresh
1/4 teaspoon chili flakes
1/2 cup chicken stock
1 tablespoon light soya sauce, with a dash of dark soya in it
3 cups vegetables, of your own choice
1 teaspoon cornflour, heaped

Steps:

  • Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones).
  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
  • Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
  • In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then add to the sauce.
  • Drain the marinade off the pork into the stock.
  • Heat wok and add half of the oil. Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with cooked noodles of your choice.

Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 5, Cholesterol 81.5, Sodium 1143, Carbohydrate 7.1, Fiber 0.4, Sugar 0.8, Protein 21.5

THAI SHRIMP AND NOODLES



Thai Shrimp and Noodles image

Make and share this Thai Shrimp and Noodles recipe from Food.com.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces spaghetti noodles, broken
1 1/2 lbs broccoli florets (5 cups)
1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
1/3 cup creamy peanut butter
1/4-1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
1 tablespoon grated gingerroot
3 garlic cloves, minced
4 green onions, chopped
1/3 cup chopped cashews or 1/3 cup almonds

Steps:

  • In a 4 qt Dutch oven, bring a large amount of water to boil.
  • Add pasta and cook 4 minutes.
  • Add broccoli and cook 2 minutes.
  • Add shrimp and cook 2 to 3 minutes or until pink.
  • Meanwhile, in a bowl combine peanut butter and soy sauce.
  • Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
  • Drain spaghetti mixture and return to pan.
  • Add peanut butter mixture, green onions and nuts.
  • Toss gently to coat.

Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES



Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles image

This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy

Provided by Chef floWer

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
2 spring onions or 2 green onions, diced
1 large red capsicums or 1 large red pepper, julienne
200 g snow peas or 200 g mange-touts peas, stems removed and halved
1 carrot, julienne
900 g raw prawns or 900 g raw shrimp, shelled and divined
1 tablespoon sesame oil
3 tablespoons lime juice
4 tablespoons ketjap manis
3 tablespoons sweet chili sauce
700 g noodles (fresh Thai flat noodles) or 700 g hokkien noodles (Fresh)
2 tablespoons fresh mint leaves, chopped
3 tablespoons coriander leaves or 3 tablespoons cilantro leaves, fresh
100 g roasted cashews

Steps:

  • Heat Wok, add tablespoon peanut oil, allow the oil to heat.
  • Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
  • Add the prawns in wok and stir-fry until they are covered with oil.
  • Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
  • Add noodles until they are separated.
  • Add mint and coriander, then mix in the vegetables and cook until they are warm.
  • Serve in bowls and garnish with roasted cashews.
  • Enjoy.

Nutrition Facts : Calories 1110.8, Fat 32.1, SaturatedFat 6.3, Cholesterol 430.5, Sodium 1486.1, Carbohydrate 144.3, Fiber 9.4, Sugar 9.3, Protein 61.4

SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

SHRIMP AND VEGETABLE STIR-FRIED NOODLES



Shrimp and Vegetable Stir-Fried Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 11

Olive oil, for stir-frying
10 snow peas
1 clove garlic, finely chopped
One 1-inch piece ginger, finely chopped
1/2 carrot, sliced into thin rounds
1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced
5 jumbo shrimp (16/20 count), peeled and deveined
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched
1 tablespoon unsalted peanuts

Steps:

  • Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

TASTY STIR FRY SZECHUAN PRAWNS/SHRIMPS



Tasty Stir Fry Szechuan Prawns/Shrimps image

A delightful combination of flavors with a zing of Chilli to tingle your taste buds. Lots of crunchy vegetables make this dish a real winner.

Provided by JoyfulCook

Categories     Chinese

Time 26m

Yield 4-5 bowls, 2-3 serving(s)

Number Of Ingredients 18

12 -16 prawns, large raw
1 tablespoon sherry wine, Dry
1 tablespoon soya sauce
1 teaspoon sesame oil
1/2 teaspoon pepper, Szechuan
2 cups vegetables, Chinese, i.e. Been Shoots, Red Capsicum, Bok Choy, Baby Corn, Spring Onions
1/2 cup stock, chicken
1 tablespoon soya sauce
1/2 teaspoon soya sauce, Dark
1 tablespoon sherry wine, dry
2 teaspoons vinegar, Chinese
3 -4 chili, Dried- Birds eye
1 tablespoon ginger, grated fresh
1 tablespoon garlic, grated fresh
1/8 th teaspoon sugar
1 teaspoon sesame oil
1 -2 teaspoon oil
1 -2 teaspoon cornflour

Steps:

  • Peel prawns if necessary and de-vein. mix sherry soya sauce sesame oil and Szechuan pepper together and add the prawns, marinade for at least an hour.
  • Heat wok; add half of the oil and stir fry the Garlic, Ginger and vegetables.
  • Place in warm oven. Drain Prawns adding the marinade into the stock . Add remainder of the oil to wok and quickly stir fry the Prawns for just a minute or two. add the chicken stock, soya sauces, sherry, Vinegar, sugar, Sesame Oil and cornflour Add the vegetables back in and quickly stir.
  • Serve immediately with fried rice or noodles of your choice.

THAI NOODLES WITH PRAWNS AND BROCCOLI STIRFRY



Thai Noodles With Prawns and Broccoli Stirfry image

Make and share this Thai Noodles With Prawns and Broccoli Stirfry recipe from Food.com.

Provided by LifeIsGood

Categories     Thai

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

2/3 lb dried rice sticks, preferably medium width
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
2 shallots, thinly sliced
2 teaspoons ground chili paste (or to taste)
6 tablespoons ketchup
4 tablespoons granulated sugar
2 tablespoons fish sauce
1/2 teaspoon salt
2/3 cup low sodium chicken broth
3 cups bean sprouts
3 scallions, sliced into 1-inch pieces on the diagonal
1/4 cup chopped roasted peanuts
1 tablespoon vegetable oil
1/2 small yellow onion, sliced
1/2 teaspoon minced garlic
1/2 lb raw medium prawns, peeled and deveined
2 cups broccoli florets, blanched, shocked in ice water and drained
1/3 cup low sodium chicken broth
1/4 cup coarsely chopped roasted unsalted peanuts
chopped fresh cilantro
4 lemon wedges

Steps:

  • Noodles:.
  • Bring 2 quarts of water to a rolling boil. Cook noodles for 2 minutes, then rinse extremely well under cold running water. (This will ensure the noodles are clean and free of the pungent dried rice flour odor.) Drain noodles in colander and spread out to dry for at least 20 minutes. The noodles will stick together, but don't be alarmed.
  • Meanwhile, heat the 2 tablespoons oil in a wok or large nonstick saucepan over moderate heat. Add garlic, shallots and chile paste and allow to sizzle until golden, about 30 seconds. Add catsup, sugar, fish sauce and salt and reduce slightly, about 1 minute. Add 2/3 cup chicken stock and reduce heat. Stirring frequently, simmer for 3 to 5 minutes. Remove 2 tablespoons of the sauce and set aside.
  • Add noodles to wok and using chopsticks, gently separate the noodles. Turn often and sauté until noodles absorb all the sauce and are cooked until just tender, about 5 minutes. Add bean sprouts, scallions and peanuts and fold into the noodles. Remove from heat and set aside.
  • Prawn Broccoli Stirfry:.
  • Heat the 1 tablespoon oil in another nonstick pan over moderate heat. Add yellow onion and garlic and sauté until soft and aromatic, about 1 minute. Add the prawns. Toss in pan until they turn opaque, about 2 minutes. Add broccoli, reserved sauce and the 1/3 cup chicken stock. Cover and cook until vegetables are thoroughly hot, another 2 minutes.
  • To serve, portion noodles onto individual dinner plate and top with the prawns and broccoli stir-fry. Garnish with peanuts, cilantro and lemon wedges.

Nutrition Facts : Calories 671.2, Fat 23.1, SaturatedFat 3.2, Cholesterol 71.4, Sodium 1858.4, Carbohydrate 98.1, Fiber 5, Sugar 23.1, Protein 22

PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)



Paad Thai - Shrimp (Stir-Fried Thai Noodles) image

I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.

Provided by PanNan

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 (8 ounce) package rice noodles (the wider ones, about the width of fettucine noodles)
4 tablespoons vegetable oil
2 lbs fresh shrimp, shelled and deveined
4 eggs, beaten
3 garlic cloves, minced
1 onion, finely chopped
1 (8 ounce) package fried tofu, sliced thin
1/4 cup chopped preserved white radish, rinsed to remove excess saltiness (optional)
1 lb bean sprouts
10 green onions, cut 2-inch long
1/2 cup unsalted peanuts, chopped fine (or use food processor)
2 teaspoons chili flakes (to taste)
6 lemon wedges
8 tablespoons tamarind juice (or substitute vinegar)
6 tablespoons fish sauce
8 tablespoons brown sugar
1 1/2 teaspoons paprika

Steps:

  • Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
  • Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
  • Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
  • Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
  • Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
  • Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
  • Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.

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