SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES
"We love the crispy noodles on top of this time-saving Thai dish, but roasted cashews are a wonderful complement as well." -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.
Nutrition Facts : Calories 238 calories, Fat 10g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 710mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CURRIED RICE & NOODLES
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Provided by Monica Macansantos
Categories Philippines Noodle leftovers Shrimp Chicken Pork Lime Juice Soy Sauce Garlic Zucchini Cabbage Wheat/Gluten-Free Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
- Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
- Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
- When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.
STIR-FRIED RICE NOODLES WITH CURRIED SHRIMP - AMERICA'S TEST KIT
Make and share this Stir-Fried Rice Noodles With Curried Shrimp - America's Test Kit recipe from Food.com.
Provided by Debbie R.
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles.
- Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves.
- Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute
- Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute
- Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes.
- Serve with additional fresh lime wedges, if desired.
Nutrition Facts : Calories 424.8, Fat 14, SaturatedFat 2.2, Cholesterol 155.9, Sodium 1564.8, Carbohydrate 53.3, Fiber 4.2, Sugar 7.8, Protein 21.8
STIR-FRIED RICE NOODLES
Make and share this Stir-Fried Rice Noodles recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 40m
Yield 1 recipe, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat wok over medium heat. Swirl in 2 Tblsp. oil; swirl in eggs and spread into a large pancake. Turn pancake when set. Remove from wok; cut pancake into thin strips and set aside. Heat 4 Tblsp. oil in wok over high heat. Add garlic and stir until golden brown. Add half the scallions; stir fry for a few seconds. Add BBQ Pork, mushrooms and stir fry for 20 seconds. Add shrimp mixture, stirring until shrimp turn pink. Add bell peppers and sauce mixture, mixing well. Turn heat down to medium. Add rice sticks, toss, mix and cook until evenly coated with sauce. Add bean sprouts. Toss and stir until rice sticks are thoroughly heated. Swirl in sesame oil; add remaining scallions and mix well. Transfer to a large serving platter. Serve hot. Top with egg strips.
Nutrition Facts : Calories 388.4, Fat 17.9, SaturatedFat 2.7, Cholesterol 128.1, Sodium 390.7, Carbohydrate 40.6, Fiber 2.5, Sugar 3.8, Protein 13.7
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