Shrimp and Rice Noodle Stir Fry

Shrimp and rice noodle stir fry is another authentic recipe from Yuhong’s Country Kitchen! Make sure to subscribe so you won’t miss any of her great recipes!

Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry

(Courtesy: Yuhong Sun
Course Main Course
Cuisine Chinese

Ingredients
  

  • 5 green onions
  • 1 carrot
  • 2 bok choy
  • 6 cloves garlic
  • 1 oz ginger root (4” knob)
  • 1 tbsp olive oil, divided
  • 1 tsp crushed chili pepper
  • ½ lb raw shrimp
  • 1 ib rice noodles*
  • 2 eggs

Cooking sauce:

  • 4 tbsp soy sauce
  • 2 tbsp chili sauce
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • ¼ cup water plus more if needed
  • Dash of black pepper
  • Dash of salt

Instructions
 

  • Cut the white portion of the green onion, carrot and bok choy into 2” julienne slices.  Thinly slice the garlic and cut ginger into 1” julienne slices.  Slice the green tops of the onions into rounds.
  • Combine all the ingredients for the cooking sauce.  Mix thoroughly and set aside.
  • Heat 3 tbsp olive oil in a wok or heavy skillet over medium-high heat. Add crushed chili pepper.
  • When oil is hot, add ginger and garlic.  Cook for one minute or until fragrant, stirring constantly. 
  • Add carrot, cook for one minute and then add bok choy.  Stir fry for an additional minute.  
  • Place shrimp in the pan and cover the pan.  When the shrimp is cooked, add noodles** and cooking sauce.  Pour in a little more water if the stir fry seems too dry.
  • Push stir fry to one side of the pan and add the remaining 2 tbsp of oil.  
  • Crack eggs directly into the pan and use the spatula to scramble them.  Mix into stir fry ingredients and continue to cook until the eggs are set.
  • Sprinkle with green onion rounds before serving.
  • *You can use any type of long noodle (spaghetti, linguine, etc) in this recipe.
  • **If using dried rice noodles, cover with lukewarm water, soak for 30 minutes and drain.  If using dried spaghetti, cook al dente according to package directions and drain.  Fresh noodles do not need any preparation and can be added to the pan as is.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 2 months.
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking. 
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, instructional video, rice noodles, shrimp, stir fry, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

If you love spicy Asian-themed shrimp dishes, try this spicy Szechuan shrimp recipe or Thai peanut shrimp rice bowl!

Tomato and Shrimp Salad

Tomato and Shrimp Salad is a vegetarian treat that can be served as an appetizer or a light meal. It’s low in calories and packed with nutrition!

Tomato and Shrimp Salad
Tomato and Shrimp Salad

Tomato and Shrimp Salad

 

2 tbsp minced sweet onion

2 cloves garlic, minced (2 tsp)

1 small jalapeno pepper, seeded and minced

¼ cup lemon juice

¼ cup olive oil

¼ cup chopped basil (1 oz)

Salt to taste

1 tsp black pepper

½ pound cooked shrimp, peeled and deveined

1 pint grape tomatoes

5 bacon slices, cooked and crumbled

 

In a small bowl, combine onion, garlic, jalapeno, lemon juice, olive oil, basil, salt and pepper.  Set aside.

Place shrimp, tomatoes and bacon in a large salad bowl.  Drizzle dressing over the top and toss to combine.

If desired, serve over a bed of salad greens or baby spinach.

 

6 servings, 210 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 4 days.

 

Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp
Roasted Red Cabbage with Shrimp

Roasted Red Cabbage with Shrimp

 

8 oz red cabbage, roughly chopped (3 cups)

1 cup onion, sliced

½“ ginger root, finely diced

2 tsp olive oil

Salt and black pepper to taste

8 oz 50-70 count raw shrimp, deveined and shelled

2 clove garlic, minced (1 tsp)

1 tbsp honey

2 tbsp soy sauce

3 tbsp Sweet And Hot Chili Sauce

½ tsp sesame oil

1 cup cooked rice, hot

 

Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.

Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.

In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl.  Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes.  Reserve remaining sauce.

When cabbage is done roasting, remove the pan from the oven, leaving the oven on.  Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer.  Discard any leftover marinade.

Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.

Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.

 

2 servings, 410 calories per serving

Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.

Hack:  Shrimp can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty colorful and creamy broccoli coleslaw or Oven Braised Pork Roast with Red Cabbage and Leek!

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

Shrimp Scampi With Linguine

This shrimp scampi with linguine is an elegant dish for one that pulls together in less than 15 minutes. It’s a perfect solution to a busy weeknight meal!

Shrimp Scampi With Linguine

Shrimp Scampi With Linguine

Course Main Course
Servings 1
Calories 510 kcal

Ingredients
  

  • 2 oz linguine
  • 1 tbsp butter, divided
  • 1 tbsp olive oil, divided, plus more for drizzling
  • ½ shallot, finely diced
  • ½ clove garlic, minced (½ tsp)
  • Pinch red pepper flakes, optional
  • 6 medium shrimp, peeled and deveined
  • salt and black pepper to taste
  • 2 tbsp dry white wine
  • 1 tsp lemon juice
  • 1 tsp parsley leaves
  • 1 tbsp Parmesan cheese, grated

Instructions
 

  • Put a pot of water on the stove and bring to boil.
  • Add a sprinkle of salt and the linguine. When the water returns to a boil, cook until the pasta is al dente, 6-8 minutes. Drain and set aside.
  • Meanwhile, in a large skillet, heat ½ tbsp butter and ½ tbsp olive oil over medium-high heat.
  • Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
  • Season the shrimp with salt and pepper; add to the pan and cook until they have turned pink, 2-3 minutes.
  • Remove the shrimp from the skillet; set aside and keep warm.
  • Add wine and lemon juice to the skillet, bring to a simmer. Add ½ tbsp butter and ½ tbsp oil.
  • When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Season with salt and pepper and toss to mix. Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.
  • Drizzle with olive oil, sprinkle Parmesan cheese over top and serve immediately.
Keyword dinner for one, easy dinner, fast and easy, linguine, meal for one, pasta, quick and easy, quick dinner, scampi, shellfish, shrimp

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs and without!

Suggestion:  Looking for more super quick and easy “meals for one” options?  Try this spinach feta pizza for one!

Easy Pan Seared Scallops / Shrimp

This easy pan seared scallops / shrimp dish is a delightfully simple yet elegant dinner for one! The added zip of lemon poppy dressing makes it unique and tasty.

Easy Pan Seared Scallops / Shrimp

Easy Pan Seared Scallops / Shrimp

Course Main Course
Servings 1
Calories 360 kcal

Ingredients
  

  • 5 5 large sea scallops (or 5 large shrimp, peeled and deveined)
  • 1 tbsp olive oil
  • ¼ cup lemon poppy seed dressing
  • ½ cup cooked rice, hot

Instructions
 

  • Heat oil over medium-high heat.
  • Scallops:  Place scallops carefully in the pan so they are not touching.  Cook on one side for 2-4 minutes, until they are nicely seared.  Flip them over and cook for 2 minutes.
  • Shrimp:  Place shrimp carefully in the pan so that they are not touching.  Cook for one minute. Flip over and cook for one more minute, or until shrimp is opaque.
  • Remove seafood from pan and arrange on top of rice. Add lemon poppy dressing to the pan and scrape the bottom of the pan to deglaze.  Empty contents over the top of seafood and rice.
  • Serve immediately.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
  • Hack:  Shrimp and scallops can be purchased individually from the seafood counter at most grocery stores.  Alternately, both of these items can be purchased frozen in larger portions if you wish to keep some on hand.  Thaw needed amounts before cooking.
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Keyword buffet, fast meal, low calorie, pan seared, quick and easy, scallops, seafood, shellfish, shrimp, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

Suggestion:  Try this dish would pair nicely with rice pilaf!

Quick and Easy Szechuan Shrimp

This spicy Szechuan shrimp recipe hails from Southwest China. It’s healthy, tasty and easy to make from ingredients you probably already have in your kitchen!

Szechuan Shrimp

Szechuan Shrimp

Course Main Course
Servings 3

Ingredients
  

  • 4 tbsp water
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp cornstarch 
  • 1 tsp honey
  • ½ tsp crushed red pepper
  • ¼ tsp ground ginger
  • A few Sichuan peppercorns
  • 1 tbsp olive oil
  • ¼ cup green onion, sliced
  • 4 cloves garlic, minced (4 tsp)
  • 12 oz medium cooked shrimp, shell removed
  • cups cooked rice, hot

Instructions
 

  • In a bowl, combine the first 8 ingredients (water through peppercorns) and set aside.
  • Heat oil in a large skillet over medium-high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.
  • Serve over rice.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, Homemade Asian food, Homemade Chinese food, quick and easy meal, seafood, shrimp, Szechuan Shrimp, Traditional Asian Food, Traditional Chinese Food, vegetarian

Did you know?  Shrimp is a healthy addition to your diet.  It provides a high amount of nutrients that aren’t abundant in other foods!

Do you have some cooked shrimp left?  Check out this quick and easy tomato and shrimp salad!

Thai Peanut Shrimp Rice Bowl

This authentic spicy Thai peanut shrimp rice bowl is a hearty and satisfying meal. It stores well so make extra for lunch or dinner later in the week!

Thai Peanut Shrimp Rice Bowl

Thai Peanut Shrimp Rice Bowl

Course Main Course
Cuisine Thai
Servings 3 servings
Calories 320 kcal

Ingredients
  

  • ½ cup chopped onion
  • 1 tbsp olive oil
  • ¼ tsp cayenne pepper (or to taste)
  • ¼ tsp freshly grated ginger
  • ¼ cup chopped carrots
  • ½ cup sweet potato, chopped
  • 1 cup vegetable broth
  • ½ cup tomato juice
  • ¼ cup smooth peanut butter
  • ¾ tsp sugar, optional
  • 8 oz cooked shrimp
  • cups cooked jasmine rice, hot

Instructions
 

  • Heat olive oil in a large pot over medium. Saute onions until translucent.  Stir in the cayenne and fresh ginger. Add carrots and saute for 5 more minutes.  Add sweet potatoes and stock, bring to a boil and simmer for about 15 minutes until the vegetables are tender.
  • Using a blender or food processor, puree vegetables with the cooking liquid and tomato juice.  Return puree to soup pot. Stir in peanut butter until smooth. Add sugar, if desired. Stir in shrimp and heat gently to avoid scorching.  Serve over hot rice.
  • Hack:  Freeze cooled puree in serving-size portions using sealable sandwich bags or freezer containers.  Freeze warm (to retain moisture) rice in a similar manner. To serve, simply thaw and combine puree, rice and shrimp.  Heat gently.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!
  • Hack:  Shrimp can be purchased individually from the seafood counter at most grocery stores.  They can be purchased frozen in large portions if you wish to keep some on hand.  Thaw needed amounts before cooking.  
  • Hack:  Seafood can be thawed overnight in the refrigerator.  It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Keyword homemade Thai cuisine, homemade Thai food, peanut shrimp, rice bowl, seafood, shrimp, Thai cuisine, Thai food, Thai rice bowl

Did you know? While many worry about the fat and calorie content in peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Tomato and shrimp salad is another great and low-calorie way to include more seafood in your diet.

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