water as needed
1/2 package rice noodle (about 7 oz)
3 tablespoons soy sauce (low sodium is fine here)
1 tablespoon agave
1 tablespoon cornstarch
1 tablespoon canola or vegetable oil
1/2 red bell pepper, chopped
1/2 cup snow peas, chopped
1 garlic clove, minced
1 teaspoon ginger, minced
1 medium carrot, grated
1 pound large raw shrimp, peeled and deveined ***SEE NOTE
1 tablespoon toasted sesame seeds (optional)


Soften the noodles by breaking in half and softening by using the directions on the package.

Combine the soy sauce, agave and cornstarch in a mixing bowl, stir to combine (the sauce will thicken).

Heat your wok or saute pan over medium heat with oil and add the vegetables, garlic and ginger, and saute for 3 minutes stirring continuously.

Next add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.

Push the shrimp and veggies to the side of the wok, or form a well in the center of the saute’ pan and pour in the soy sauce mixture and heat for 30 seconds.

Add in 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.


CHEF’S NOTES: I buy shrimp by the “count”. Buying shrimp by the count is far more reliable than labels like “small”, “medium”, “large” or “jumbo”. All stores seem to label them differently. Buying by the count will tell you about how big and how many shrimp you’ll get per pound. Ex: 21/25 tells you that you will get between 21 and 25 shrimp in the pound. The smaller the numbers, the larger the shrimp. On really large shrimp, you might see counts like U10 or U15 which means there are under 10 or 15 shrimp per pound. Pretty big shrimp there!

On the vegetables, you can use whatever vegetables you like in this recipe. Personally I like to add a little napa cabbage to my noodle stir frys. It adds a different texture and flavor to the dish which I enjoy.

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