Stir-fry with vegetables, spicy prawns and rice noodles

Go to the recipe

A quick stir-fry with rice noodles that is great for lunch, dinner and as a meal prep for the next day. It only takes a few minutes to prepare and it is perfectly flavored with a slightly spicy sauce with tamari, garlic, ginger and hot sauce. If you don't like shrimp, you can choose tofu, chicken or tempeh as an alternative.

Ready in 20 minutes

Portions 2

Difficulty simple

Ingredients

○ 200 g shrimps (fresh or frozen, shelled)
○ 120 g rice noodles (dry state)
○ 100 g broccoli (steamed or quick cooked)
○ 1/2 red pepper
○ 1 carrot
○ spring onion
○ clove garlic
○ 2 tablespoons soy sauce
○ 2 tablespoons tamari sauce
○ dried or fresh grated ginger
○ Sriracha to taste
○ 2 tablespoons tamari sauce
○ decoration: sesame seeds for sprinkling / fresh coriander / lime

Method

Cook the rice noodles according to the instructions on the package, then rinse with cold water and set aside.
Heat the oil in a pan, add finely chopped garlic, chilli and throw in the prawns, which we sauté until they are pink.
Add the vegetables in pieces and continue to sauté. Towards the end, stir in the cooked noodles, pour over everything a mixture of tamari, soy sauce, starch, ginger and hot sauce.
Serve with steamed broccoli, spring onions, add sesame seeds and fresh coriander if you like.

Tips and tricks

○ S hrimp replacement: If you don't have shrimp on hand, you can substitute with chicken, tofu or tempeh. Just use about 100g and adjust the cooking time (chicken a little longer, tofu and tempeh a shorter time).
○ Texture of noodles: If you prefer noodles that are not sticky, mix them with a small amount of oil (preferably sesame or olive oil) after cooking.
○ Seasoning: lime juice will give the dish a fresh and sour taste. If you don't have lime, lemon also works great.