Spicy Shrimp and Rice Noodles

Servings

Serving size

2 ounces noodles with 4 ounces shrimp

COOKING TIME

30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

2 Cups Water

1 tsp. Five Spice Powder

1/2 tsp. Paprika

1/4 tsp. Ground ginger

1/4 tsp. Red Pepper Flakes

1/8 tsp. Cayenne pepper

4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1/2 tsp.. Maple syrup

1/2 tsp. Lime zest

1/2 lime yields Lime juice, raw

2 medium Carrots, raw (peeled and diced)

4 piece whole Mushrooms, shiitake, raw (sliced)

4 ounces Green beans (snow peas)

4 ounce Brown rice noodles

8 Ounces Shrimp, raw (peeled and deveined)

2 Tbsp. Coriander (cilantro) leaves, raw

1 large Green onions (thinly sliced)

Instructions

Mix the water, five-spice powder, paprika, ground ginger, red pepper flakes, chili oil, soy or tamari sauce, maple syrup and lime juice in a small bowl. Place the sauce in a large skillet over high heat.

Add the diced carrots. When the sauce boils, add the mushrooms, snow peas, rice noodles and shrimp. Cover and cook for 5 minutes, or until the liquid is reduced to a thick sauce. Stir only once or twice.

Serve topped with cilantro.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This is a super easy recipe. Because the ingredients all cook quickly it really does only take about 5 minutes to cook.

If you want it to be spicier, add additional cayenne pepper. If you want it less hot, don’t add any – the other spices are enough to give this great flavor without the heat.

This recipe also make a great foundation. The Pad Thai style brown rice noodles cook quickly with about two cups of sauce. You can substitute vegetable stock or shrimp stock for the water and change the spices to suit your mood – red or green curry, miso, or even Moroccan flavors. Likewise, the veggies can suit your taste but sautéing the firmer veggies like the carrots prior to adding the sauce means they are done at about the same time as the softer ones like the snow peas.

Seafood cooks quickly, but if you want to substitute something like chicken that takes longer, make sure to cut it into a 1/2 inch dice.

"All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor."

Graham Kerr, Chef