One Pan Simple Asian Shrimp Noodles
In college I got a big ol' wok for Christmas along with fun things like garlic oil, chopsticks, etc. It was so fun experimenting with new recipes even if it was on a tight college budget. This One Pan Simple Asian Shrimp Noodles is inspired by that big ol' wok.
Servings: 6
Ingredients
- 8 Ounces Noodles dry rice stick
- 1 Tablespoon Canola Oil or butter
- 2-3 Cloves Garlic minced
- 1 Bell Pepper red, sliced
- 10-12 Shrimp uncooked and removed from their shells (thawed if previously frozen)
- 1 Egg large, whisked
- 1 Lemon zested
- 1 Lime zested
- 3 Tablespoons Soy Sauce
- 1/2 teaspoon Sugar
- 1/2 Lime juiced
- 1/2 Lemon juiced
- 10-12 Basil Leaves fresh, torn
Instructions
- Prepare rice noodles by following the instructions on the package, setting it in water to soften. Set aside.8 Ounces Noodles
- In a wok or frying pan over medium high heat, heat the oil or butter and cook the garlic for 1 minute, or until golden, stirring often.1 Tablespoon Canola Oil, 2-3 Cloves Garlic
- Add the peppers and continue to cook for another 2 minutes.1 Bell Pepper
- Add the shrimp and toss for about 2-3 minutes, until almost cooked through, just turning pink. Quickly add the egg and stir for a couple seconds until egg starts to set.10-12 Shrimp, 1 Egg
- Add zests, soy sauce, sugar and juices and stir for a minute or so until the sauce is bubbling.1 Lemon , 1 Lime, 3 Tablespoons Soy Sauce, 1/2 teaspoon Sugar, 1/2 Lime, 1/2 Lemon
- Add the rice noodles and toss until noodles are hot through, evenly coating everything well.
- Turn off the heat and add fresh basil. Toss and serve immediately.10-12 Basil Leaves
Notes
Reheat in a pan on the stove top, with a little oil.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 35g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 517mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 1mg