This stir-fry dish from Eat Spin Run Repeat is perfect for a quick midweek meal. Shrimp is a good source of protein and the blend of the soy sauce, ginger, sesame oil, garlic and rice vinegar is flavorful without being overpowering. Add your preferred vegetables, and it’s ready to eat!
Ingredients
- 85g medium-thickness rice noodles, uncooked
- 1 teaspoon (5 ml) sesame oil
- 1 clove garlic, minced
- 2 cups (480 ml) carrot coins, thinly sliced diagonally
- 2 cups (480 ml) sugar snap peas, sliced diagonally
- 1/2 each red, orange and yellow bell pepper, julienned
- 1 large zucchini, spiralized into ribbons
- 250g cooked shrimp
- 1 tablespoon (15 ml) Thai basil (or regular basil), very thinly sliced
- Optional toppings:
- Lime wedges, thinly sliced green onions, sesame seeds, cilantro, fresh mint
For the ginger-almond sauce
- 1/2 clove garlic, minced
- 1/2 tablespoon (7.5 ml) fresh ginger, grated
- 1 1/2 tablespoons (22.5 ml) almond butter
- 1 tablespoon (15 ml) rice vinegar
- 1/2 tablespoon (7.5 ml) low-sodium tamari
- Juice of 1/2 lime
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) chili-garlic sauce
- 1 1/2 tablespoons (22.5 ml) water
Directions
For the ginger-almond sauce
In a food processor, combine all ingredients and puree until completely smooth. Transfer to a small jar and set aside. (Store leftovers in the fridge for up to 1 week.)
Bring a pot of water to a boil and add the rice noodles. Cook according to package directions until soft, then remove from the heat and rinse well with cold water.
Heat the sesame oil in a large wok for 1 minute. Add the garlic and stir-fry for 30 seconds. Add the carrots, snap peas and bell peppers, along with about 2 tablespoons ginger-almond sauce. Stir-fry for 3–4 minutes on high heat.
When the carrots are nearly fork-tender, add the zucchini ribbons, shrimp and Thai basil. Stir-fry for another 2–3 minutes until the entire dish is warmed through.
Rinse the rice noodles again under running water (they tend to stick together) and add them to the wok with a few sprigs of torn cilantro (if using) and another 1–2 tablespoons ginger-almond sauce.
Add a little bit of water to thin if needed.
Once the contents of the wok are hot, remove from heat and divide between three bowls.
Garnish with lime wedges, thinly sliced green onion, sesame seeds, cilantro and fresh mint (or any combo of these) and serve.
Serves: 3 | Serving Size: 1/3 recipe
Nutrition (per serving): Calories: 286; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 127mg; Sodium: 490mg; Carbohydrate: 35g; Dietary Fiber: 10g; Sugar: 15g; Protein: 27g
Nutrition Bonus: Potassium: 1022mg; Iron: 16%; Vitamin A: 604%; Vitamin C: 82%; Calcium: 13%
