QUICK SHRIMP THAI NOODLES STIR-FRY
Shrimp Thai Noodles Stir-Fry is a less than 30-minute, gluten-free dish that takes store-bough stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and Teriyaki sauce. A weeknight dinner favorite!
Provided by Denise Browning
Categories Entree Main Course
Time 29m
Number Of Ingredients 13
Steps:
- Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
- Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
- Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!
Nutrition Facts : Calories 188 kcal, Carbohydrate 11 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 229 mg, Sodium 1267 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SHRIMP STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
SHRIMP AND VEGETABLE STIR-FRIED NOODLES
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.
THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL
You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
Nutrition Facts : Calories 226 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1336 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 18 grams, Sugar 7 grams
STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES
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
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
THAI STIR FRIED NOODLES WITH VEGETABLES
Duplicated here from another website for easy access. These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. This dish can be made vegetarian/vegan, or get creative and add your own choice of protein source (chicken, tofu, and shrimp are all delicious options). Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe.
Provided by Spankie
Categories Thai
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
- Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
- Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
- Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
- Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
- Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
- Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!
Nutrition Facts : Calories 511.2, Fat 11.4, SaturatedFat 1.5, Sodium 2066.2, Carbohydrate 90.5, Fiber 8.9, Sugar 12, Protein 23.2
STIR FRIED NOODLES WITH SHRIMP AND VEGETABLES
These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.
Provided by Pinch of Yum adapted from Jun-Blog and my Filipino friends
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.
- Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.
- In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.
- Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.
Nutrition Facts : Calories 372 calories, Sugar 9.6 g, Sodium 903.6 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 49.8 g, Fiber 4 g, Protein 23.2 g, Cholesterol 125.2 mg
STIR FRY SHRIMP
A wonderful recipe for shrimp stir fry, I have made this many times --- chop veggies in advance to save time, once your veggies are chopped this stir fry takes little time to make ---I have made this without the snow peas it is still good but better with them added, white wine only for this
Provided by Kittencalrecipezazz
Categories Vegetable
Time 37m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the sesame oil in a wok or a large skillet over medium-high heat.
- Saute the garlic and ginger for about half minutes (30 seconds).
- Add in the shrimp and cook for 30 seconds.
- Add in veggies and stir fry for about 2-3 minutes,.
- Stir in oyster sauce, soy sauce, honey and wine; toss and cook for about 2 minutes.
- Delicious!
Nutrition Facts : Calories 346.5, Fat 11.3, SaturatedFat 1.7, Cholesterol 121.6, Sodium 2008.1, Carbohydrate 36.6, Fiber 5.3, Sugar 18.9, Protein 25.2
PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)
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
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.
PRAWN STIR FRY (SHRIMP)
Recipe video above. Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It's a Chinese restaurant standard!As with all stir fries, feel free to switch the vegetables for anything you've got!TOP TIP: The best way to ensure you don't overcook the prawns is to cook them first, remove, then add them back in at the end. Perfectly plump and juicy prawns, every single time!
Provided by Nagi
Number Of Ingredients 14
Steps:
- Steam broccolini: Steam broccolini until crisp-tender, about 2 - 3 minutes (remember it will cook more in the stir fry). Set aside to drain and dry.
- Stir Fry Sauce: Put all Stir Fry Sauce ingredients except water into a bowl. Mix until cornflour is dissolved. Then stir in water.
- Cook then remove prawns: Heat oil in a wok or large skillet on medium to medium-high heat. Add prawns and spread them in a single layer. Cook for 1 1/2 minutes, then turn and cook the other side for 1 minute until cooked through. Try not to make the prawns too golden (they are only lightly browned in stir fries). Remove prawns to a bowl. Set aside.
- Cook onion, garlic and ginger: Add more oil if the pan seems a bit dry. Still on medium-high heat, add onion and cook for 1 minute. Then add ginger and garlic and cook for another 1 minute until onion is starting to soften but not colour.
- Add snow peas, then broccolini: Add snow peas and toss until coated with oil. Then add broccolini and toss through.
- Add Sauce and thicken: Give the Sauce a stir (to dissolve cornflour settled at bottom), then pour into skillet. Cook, stirring, until sauce thickens to syrup consistency (about 1 minute) and coats the ingredients nicely.
- Add prawns back in: Then add the prawns back in (including any juices in the bowl). Toss for another 30 seconds until prawns are warmed through.
- Serve: Serve with rice!
Nutrition Facts : Calories 235 kcal, Carbohydrate 11 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 210 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STIR FRY SHRIMP IN TASTY EGG SAUCE
This is one of my favorite dishes to prepare. It's so tasty! My brother in law prepared this during his visit from the Philippines and I was lucky enough to get the recipe. Now I'm sharing it with you. Enjoy!
Provided by Leeka Loves Cooking
Categories Chinese
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve chicken bouillon in warm water and add oyster sauce. Once cool, add cornstarch and mix well. Set aside for later.
- In wok, heat cooking oil over medium flame.
- Add garlic, onion and carrots and saute until slightly cooked.
- Add bell pepper and cook for approximately 3 minutes. Constantly stirring so that you don't burn the veggies
- Add shrimp and cook until they turn to a pinkish color. Remember to continue stirring so that everything cooks evenly (About 5 minutes).
- Add the chicken broth solution and continue stirring. The sauce will thicken.
- Scramble egg with a fork in a bowl and then pour in with the shrimp and veggies. Stir well.
- Add salt and pepper to taste.
- Serve while hot and enjoy!
- This recipe goes great over steamed rice!
Nutrition Facts : Calories 240.3, Fat 10.1, SaturatedFat 1.6, Cholesterol 260.9, Sodium 1419.4, Carbohydrate 10.4, Fiber 1.9, Sugar 3.7, Protein 26.1
SHRIMP STIR-FRY
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
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.
YAKI UDON WITH SHRIMP
A quick, delicious Japanese noodles stir fry with shrimp and veggies.
Provided by Qashang
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
- Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
- In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
- Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
- Pour the sauce. Stir.
- Then toss in the veggies.
- Turn off heat and sprinkle spring onion.
- Take out in a plate and enjoy!
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
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