Prawn Rice Noodle Stir Fry Recipes
CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
Steps:
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
- Garnish with sesame seeds and green onions then serve immediately.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
ASIAN STIR FRIED SHRIMP AND RICE NOODLES
Another fast and furiously delicious stir fry. If you like Pad Thai, this recipe is definitely for you.
Provided by Katie Workman
Categories Main Course
Time 31m
Number Of Ingredients 12
Steps:
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
- Serve hot, with chives on top.
Nutrition Facts : Calories 270 kcal, Carbohydrate 27 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1401 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SINGAPORE NOODLES WITH PRAWNS
This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 14
Steps:
- Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
- In a small bowl, mix together the soy, oyster sauce and curry powder.
- In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium
PRAWN & RICE NOODLE STIR-FRY
This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
- Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.
Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
ASIAN STIR FRIED SHRIMP AND RICE NOODLES
Steps:
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
- Serve hot with chives on top.
Nutrition Facts : Calories 208 kcal, Carbohydrate 12 g, Cholesterol 227 mg, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, Sodium 1318 mg, Fat 5 g, ServingSize 6 to 8 Servings, UnsaturatedFat 4 g
STIR FRIED NOODLES WITH SHRIMP AND VEGETABLES
These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.
Provided by Pinch of Yum adapted from Jun-Blog and my Filipino friends
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.
- Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.
- In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.
- Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.
Nutrition Facts : Calories 372 calories, Sugar 9.6 g, Sodium 903.6 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 49.8 g, Fiber 4 g, Protein 23.2 g, Cholesterol 125.2 mg
GOCHUJANG STIR-FRIED RICE NOODLES WITH SHRIMP
These stir-fried rice noodles are spicy and delicious thanks to our homemade Korean red chili pepper paste (gochujang) stir-fry sauce. We add in fresh vegetables and shrimp to make this a well-balanced meal.
Provided by Asian Recipes At Home, LLC
Categories Noodles
Time 1h5m
Number Of Ingredients 19
Steps:
- Soak the rice noodles in cool water for 25-30 minutes. Make sure the noodles are covered in the water entirely. Let the noodles soak until noodles have softened. Drain the noodles and set them aside. Note: Be ready to use the noodles immediately so that the noodles don't get hard again.
- While the noodles are soaking, mix everything for the spicy stir-fry sauce together in a small bowl. Set aside.
- Now, it's time to get to stir-frying. Add olive oil to a frying pan on medium heat. Once the pan is hot, then stir fry each vegetable separately until done to your likeness (crunchy versus softer veggies) - cabbage (about 4-5 minutes), carrots (about 3-4 minutes), and celery (about 3-4 minutes). Set vegetables aside (you can place everything on the same plate).
- Next, quickly stir fry the shrimp to warm them up and add a bit of color for about 3 minutes. Set aside with the vegetables.
- Add a bit more oil to the pan to just coat the bottom of the pan. On medium-high heat, stir fry the noodles for about 10 minutes. Note: Add a dash of water (about 1 tsp) periodically while stir-frying to keep the noodles wet so that they don't dry out.
- Once the noodles are browned and cooked through, then add back in all the vegetables, the shrimp, and the seasoning sauce. Continue stir-frying everything together for about 2 minutes.
- Finally, add the cilantro and the green onions. Mix everything together well. Remove from heat and serve. Enjoy!
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BROWN RICE NOODLE AND VEGGIE STIR FRY WITH SHRIMP (LOW ...
From calmbellykitchen.com
Cuisine AsianTotal Time 35 minsCategory EntreeCalories 492 per serving
- In a medium bowl, whisk together the soy sauce, brown sugar or maple syrup, lime juice, rice vinegar and sesame oil. Set aside. Heat the vegetable oil in a large skillet on medium-high heat. Add bell peppers and cook, stirring frequently for about 4 minutes. Add carrots and continue cooking until vegetables are crisp-tender, about 4 minutes more (add a few tablespoons of water to the skillet if vegetables start to stick). Add ginger and about three-quarters of the scallions and cook for 1 minute, stirring frequently. Transfer to a medium bowl.
- Return skillet to the stove top, mist with cooking spray (or add more vegetable oil) and heat on medium. Add spinach and cook, stirring frequntly, until wilted, 2 to 3 minutes. Add to bowl with carrot mixture.
- Return the skillet to the stove top one more time and mist with cooking spray (or add more vegetable oil). Heat on medium-high. Add shrimp, 1/4 tsp salt and black pepper to taste. Cook, turning occasionally, until shrimp are firm to the touch and opaque in the thickest part, 4 to 6 minutes.
- Meanwhile, bring a large pot of water to a boil. Add rice noodles and cook, stirring frequently, until al dente, about 3 minutes. Drain in a fine mesh strainer and rinse with cold water. Return noodles to the pot you cooked them in. Give the soy sauce mixture a quick whisk and add to the noodles. Heat on medium high and bring to a simmer. Reduce heat to medium and add the vegetable mixture. Gently toss until combined and heated through. Stir in the shrimp. Taste and season with additional salt and pepper if needed. Serve right away and garnish with the remaining scallions.
SIMPLE STIR-FRY SHRIMP AND RICE NOODLE RECIPE DINNER ...
From popsugar.com
2.5/5 (22)Category Main Dishes, FishAuthor Lauren HendricksonTotal Time 50 mins
- Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
- In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
- Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute.
- Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more.
SHRIMP AND RICE NOODLE STIR FRY | WEELICIOUS
From weelicious.com
Servings 4Calories 360 per serving
- 2. Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).3. Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.6. Add the drained rice noodles to the pan, stir fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and are heated through.
EASY SHRIMP STIR FRY NOODLES RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
4.8/5 (22)Total Time 30 minsCategory Main CourseCalories 496 per serving
- Add in the broccoli florets the last 2-3 minutes of cooking and let them cook together with the pasta until tender. Drain and set aside.
- In a small bowl whisk soy sauce/coconut amino, orange juice, honey, hoisin sauce, sesame oil, ginger, and chili flakes.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in shrimp, garlic, a pinch of salt and pepper.
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Reviews 64Estimated Reading Time 1 min
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Reviews 4Category Main CourseCuisine ChineseEstimated Reading Time 1 min
- Add chicken stock and bring to the boil. Add rice noodles directly into vegetable mixture. Simmer until noodles are cooked.
- Add ginger, cayenne pepper, soy sauce, oyster sauce, sesame oil, chicken and prawns. Toss until heated through. Serve immediately.
SHRIMP-MANGO STIR-FRY AND RICE NOODLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Calories 275 per servingServings 4
- Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
- Heat a wok or a large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once. Remove shrimp mixture from pan. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 minutes, stirring occasionally. Return shrimp mixture and juice mixture to pan. Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done. Sprinkle with basil. Serve over noodles.
EASY ASIAN STIR-FRIED RICE NOODLES WITH SHRIMP – ASIAN ...
From asianrecipesathome.com
Cuisine AsianCategory NoodlesServings 4Total Time 51 mins
- Put the package of rice noodles in cold water. Make sure the water covers all of the noodles. Let it soak for 20 minutes.
- In a small bowl, mix everything together for the stir-fry sauce. Set aside.Place a frying pan on medium-high heat. Add a little bit of oil to the bottom of the pan. We are going to stir-fry all of the ingredients separately since they all have slightly different cooking times. First, we’ll stir-fry the shrimp until opaque and pink (about 4 minutes). Remove from the pan and set aside on a plate. (Note: You can set everything aside on the same plate in steps 3-6 to save dishes.)
- In the same frying pan, add in a little more oil. Add in the sliced cabbage strips. Stir-fry for about 5 minutes and add in a pinch of salt. Remove from the pan and set aside.
- Add a bit more oil to the bottom of the pan. Stir-fry the carrots for about 4 minutes and add in a pinch of salt. Remove from the pan and set aside.
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5/5 (10)Total Time 30 minsCategory DinnerCalories 669 per serving
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