Menu Enter a recipe name, ingredient, keyword...




cal - 340
fat - 5
carbs - 53

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 6 oz rice stick noodles- vermicelli
  • 1 lb broccoli florets
  • 1 green onion finely chopped
  • 1/4 tsp salt
  • 3 tbso sugar
  • 1 tbsp water
  • 1 tbsp evoo
  • 3 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 tbsp fish sauce
  • 1 ln shrimp, peeled and deveined
  • 1/4 cup cilantro leaves
  • 1/4 tsp freshly ground pepper


Servings 4


Step 1

in a heavy 1`2 inch skillet, heat one inch of water to boiling on high. add the noodles and cook 1-2 minutes or until just tender. with tongs, transfer noodles to colander. rinse under cool water and drain
when water is in skillet returns to boiling, add the broccoli, cook 3 minutes or until tender-crisp; drain and transfer to large bowl. toss with green onion and salt. wipe skillet dry.
in same skillet, cook sugar and water on medium high- stirring just until the sugar dissolves, 3-4 minutes or until mixtures turn dark amber. stir in evoo. garlic and red pepper. cook 10 seconds, then stir in fish sauce and shrimp
cook 2-3 minutes or until shrimp just turn opaque throughout, stirring frequently. remove from heat and stir in cilantro and black pepper.
divide noodles and broccoli beween plates. spoon shrimp with sauce on top of noodles


You'll also love

Review this recipe

Shrimp gazpacho Stir-Fried Shrimp and Mushrooms