Stir-Fried Rice Noodles with Shrimp

Stir-Fried Rice Noodles with Shrimp
Stir-Fried Rice Noodles with Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    oz rice-flour noodles, broken into 3" pieces

  • 1/2

    cup low-sodium chicken/vegetable broth

  • 2

    tbsp water

  • 1

    tbsp oyster sauce

  • 2

    tsp reduced-sodium soy sauce

  • 2

    tsp rice wine vinegar

  • 1

    tsp chili paste

  • 1

    tsp cornstarch

  • 1 1/2

    tbsp canola oil, divided

  • 1/2

    lb sm shrimp, peeled and deveined

  • 2

    cloves garlic, minced

  • 1

    lg egg, lightly beaten

  • 3

    cups Wok-Seared Broccoli

  • 1

    cup frozen peas

  • 1

    oz low-sodium lean cooked ham, cut into 1/4" cubes

Directions

Soak noodles in bowl of hot water 10 minutes. Drain and set aside. Whisk broth, water, oyster sauce, soy sauce, vinegar, chili paste, and cornstarch in small bowl and set aside. Heat 1/2 tbsp of the oil over high heat in large wok or wide skillet. Add shrimp and garlic and stir-fry 1-2 minutes until shrimp is just pink. Turn onto plate. Pour remaining 1 tbsp oil into pan and swirl to coat. Add noodles and cook 3-4 minutes, until softened. Push to one side of the pan and pour in egg. Let set 30 seconds and then chop coarsely with spatula. Stir in broccoli, peas, and ham; toss to combine. Add shrimp back to pan, pour in broth mixture, and toss again to coat. Cook 3 minutes longer or until heated through.

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