Ginger-Soy Shrimp with Rice Noodles and Snap Peas
Ingredients
- ·rice noodles
- 1 poundshrimp (large, peeled and deveined)
- 2 cupssnap peas
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonsvegetable oil
- 1lime
- 2green onions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 02
Trim 2 cups snap peas. Slice 2 green onions on the bias.
- 03
Cut 1 lime into wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add rice noodles and cook according to package directions until tender. Drain and set aside.
- 02
While noodles cook, whisk together soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- 03
Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until just opaque. Transfer to a plate.
- 04
Add snap peas to the same skillet and cook for 2 minutes, stirring occasionally. Add minced garlic and ginger, cook for 30 seconds until fragrant.
- 05
Return shrimp to the skillet, pour in the sauce, and toss everything together for 1 minute until heated through.
- 06
Divide cooked noodles among bowls, top with shrimp mixture, and squeeze lime juice over each serving. Garnish with green onions and sesame seeds.
Spice Tips
For extra warmth, add a small pinch of red pepper flakes or a splash of sriracha to the sauce. A squeeze of fresh lime in the serving bowl adds brightness. For deeper flavor, try a thin slice of fresh chili or a dash of white pepper.
This recipe comes together in about 20 minutes. You can substitute bok choy, broccoli florets, or bell peppers for the snap peas. If using frozen shrimp, thaw completely and pat dry before cooking.