|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? We tend to make them even more often in the early months of the year when we're looking for fast and healthy dishes to try and get all of us back on track after the holiday madness. This one says it serves 6 to 8, but our family of four did make quite a dent in it―we did have some leftovers, though, which heated up nicely in the microwave (don't overheat them―the shrimp will get tough). We are devoted to our wok, and if you have been thinking about getting one, this one from All-Clad is a fabulous pan to own.
We love chili garlic sauce, 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 over soak 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 finely minced garlic
- 1 tablespoon finely minced ginger
- 2 pound shelled and deveined jumbo (21/25 count) shrimp
- 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, 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.