|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whatever season it is, what family doesn't love a good stir-fry? They're great to make in the early months of the year when you're looking for fast and healthy dishes to try and get back on track after the holiday madness. This recipe says it serves six to eight, but even a family of four can make quite a dent in it―you might have some leftovers, though, which heat up nicely in the microwave (don't overheat them―the shrimp will get tough). Cooking with a wok is great.
Chili garlic sauce is one of the greatest ways to bump up the flavor of a stir-fry. A jar will last forever in your fridge and will provide you eternal ways to add interest to various Asian dishes. If you don’t want to use jumbo shrimp, you can use extra large or large―just reduce the initial cooking time by a minute.
Rice noodles are such a fun change of pace from regular wheat noodles (and a great ingredient if you are gluten-free; check the packaging to make sure). Make sure not to oversoak them in the hot water, or they will turn mushy. You want to take them out when they are pliable but still have some firmness, as they will continue to cook in the sauce over the stovetop.
- 8 ounces rice noodles (linguine-width)
- 2 teaspoons cornstarch (dissolved in 2 tablespoons of water)
- 1 cup less-sodium chicken or vegetable broth
- 1/3 cup less-sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 tablespoon chili garlic sauce
- 2 tablespoons peanut, vegetable, or canola oil
- 1 tablespoon garlic (finely minced)
- 1 tablespoon ginger (finely minced)
- 2 pounds jumbo (21/25 count) shrimp (shelled and deveined)
- 3 tablespoons sliced chives
Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
Serve hot with chives on top.