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Garlic Ginger Shrimp with Snow Peas and Brown Rice Noodles
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Medium pot
  • Colander

Ingredients
  

  • 8 ounces brown rice noodles
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 8 ounces snow peas, trimmed
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced
  • Salt and black pepper to taste

Instructions
 

  • Bring a medium pot of water to a boil and cook the brown rice noodles according to package directions. Drain and set aside.
  • Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.
  • Add the shrimp to the skillet. Season with salt and pepper. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque.
  • Add the trimmed snow peas to the skillet. Stir and cook for 2 minutes until they turn bright green but stay crisp.
  • Add the drained noodles and soy sauce to the skillet. Toss everything together for 1 minute so the noodles absorb the flavors.
  • Remove the skillet from heat. Drizzle with sesame oil and sprinkle the sliced green onions on top before serving.

Notes

Cook the shrimp just until they curl and turn pink to keep them tender. If you want a bit more heat, add a pinch of red pepper flakes with the garlic and ginger. Leftovers store well in the fridge for one day and reheat gently in a skillet with a splash of water to loosen the noodles.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium pot, Colander