Garlic Ginger Shrimp with Rice Noodles
Sautéed Garlic-Ginger Shrimp over Tender Rice Noodles with Veggies
Ingredients:
8 oz rice noodles
1 lb large shrimp, peeled and deveined
2 tbsp sesame oil (or neutral oil)
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup shredded carrots
2 cups baby spinach
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp lemon juice
1 tsp honey or maple syrup
1/4 tsp black pepper
2 green onions, chopped
1 tbsp sesame seeds (optional)
Directions:
Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, whisk together soy sauce, lemon juice, honey, and black pepper. Set aside.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
Add shrimp to the pan and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add remaining oil, bell pepper, and carrots. Stir-fry for 3–4 minutes until tender-crisp.
Add spinach and cooked noodles. Pour in the sauce and toss everything together for 2 minutes until well coated and heated through.
Return shrimp to the pan, give a final toss, and cook for 1 more minute.
Garnish with green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 410 kcal | Servings: 4 servings