Rice Noodle Shrimp Stir Fry
This single-serving rice noodle & shrimp stir fry is the perfect quick dinner that's packed with protein and veggies! It's gluten-free and made with a soy-free sauce.
PREP TIME
10 minutes
COOK TIME
12 minutes
INGREDIENTS
13
Serves: 1
Ingredients
- 0.25 cup0.25 cup0.25 cup Coconut Aminos
- 1 tsp1 tsp1 tsp Rice Vinegar
- 2 tsp2 tsp2 tsp Coconut Sugar
- 1 tsp1 tsp1 tsp Garlic Paste
- 1 tsp1 tsp1 tsp Ginger Paste
- 1 tsp1 tsp1 tsp Arrowroot Powder
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 0.25 cup0.25 cup0.25 cup Carrots, shredded
- 0.25 cup0.25 cup0.25 cup Cabbage, shredded
- 1 head1 head1 head Baby Bok Choy, chopped
- 1 bunch1 bunch1 bunch Rice Noodles, instant rice noodles
- 4 oz4 oz4 oz Shrimp, Raw
- 1 pinch1 pinch1 pinch Salt and Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Combine the coconut aminos, rice vinegar, coconut sugar, arrowroot starch, garlic and ginger paste in a bowl and whisk well. Set aside.
- 2. Using a large pan, heat the oil over medium heat and add the carrots, cabbage and bok choy. Lightly season with salt and pepper and saute for 5-6 minutes or until lightly softened and wilted. Set aside on a plate.
- 3. Start the process of soaking the instant noodles by adding one bunch of noodles to a bowl of boiling or very hot water and covering while you cook the shrimp.
- 4. Add the shrimp to the same pan you cooked the vegetables in (adding more oil if needed) and lightly season with salt and pepper. Cook for about 2 minutes on both sides or until pink and cooked through. Turn down the heat.
- 5. Strain the noodles and add them to the pan with the shrimp, vegetables, and sauce. Toss and cook for another minutes or so or until the noodles are coated in the thickened sauce. Serve fresh!
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About This Recipe
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Dairy Free Egg Free Entrées Gluten Free Nightshade Free Nut Free Pescetarian Seafood Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 445 |
| Fat: | 16 g |
| Carbohydrates: | 53 g |
| Protein: | 16 g |
| Cholesterol: | 165 g |
| Sodium: | 3055 mg |
| Fiber: | 2 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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One response to “Rice Noodle Shrimp Stir Fry”
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Serious dinner inspo here!!!