Shrimp Noodle Supreme
Elevate your weeknight dinner routine with this flavor-packed Shrimp Noodle Supreme recipe. Tender rice noodles are paired with succulent, seared shrimp and a medley of vibrant vegetables, all tossed in a savory-sweet stir-fry sauce made with soy sauce, oyster sauce, honey, and a touch of sesame oil. Aromatic garlic, zesty ginger, and a hint of red chili flakes infuse each bite with bold, dynamic flavors, while fresh cilantro and lime wedges add a citrusy finish that's simply irresistible. This quick and easy dish comes together in just 35 minutes and serves up restaurant-quality results straight from your kitchen. Perfect for shrimp lovers and stir-fry enthusiasts alike, Shrimp Noodle Supreme is your new go-to meal for satisfying cravings with minimal effort!
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Recipe Information
Ingredients
- 450 grams large shrimp, peeled and deveined
- 200 grams rice noodles
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red chili flakes
- 1 large carrots, julienned
- 1 large bell pepper, thinly sliced
- 3 stalks green onions, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Soak the rice noodles in warm water according to the package instructions until they become pliable, then drain and set aside.
In a small bowl, mix the soy sauce, oyster sauce, honey, and sesame oil to create a stir-fry sauce, then set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove the shrimp from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Sauté the minced garlic, grated ginger, and red chili flakes for 30 seconds or until fragrant.
Add the julienned carrots and sliced bell peppers to the pan. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.
Add the soaked and drained rice noodles to the pan, followed by the stir-fry sauce. Toss everything together to ensure the noodles are evenly coated with the sauce.
Return the cooked shrimp to the pan, and gently mix it into the noodle and vegetable mixture. Cook for an additional 2-3 minutes until everything is warmed through.
Sprinkle the sliced green onions and chopped cilantro over the noodles for a burst of freshness.
Serve immediately with lime wedges on the side for added tanginess.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.7 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
