What to Serve with Asian Stir Fried Shrimp and Rice Noodles:
Other Asian Noodle Recipes We Eat on Repeat:
One of my favorite seasonless soups is the spicy Thai chicken and rice noodle soup, which has ingredients like lemongrass, ginger, fish sauce, and rice noodles.
Vegetable Udon Noodle Soup – A bowl of happy.
Lighter version of comfort food: Thai Chicken Noodle Soup
Pin this now to find it later
Hoisin Rice Noodles with Shrimp
- ½ cup low-sodium soy sauce
- ⅓ cup water
- 3 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 3 cloves garlic, finely minced
- ½ tablespoon freshly grated ginger
- ¼ cup hoisin sauce
- 3 tablespoons peanut butter or tahini
- 1 ½ pounds shrimp, peeled and deveined
- 12 ounces rice noodles
- For the topping, finely chopped carrots, chopped red pepper, chopped cilantro, chopped peanuts, and chopped green onions
- Soak the rice noodles in hot water to prepare them as directed on the package.
- Mix the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter to make the sauce. Set aside.
- Heat a large, nonstick skillet over medium heat. After patting the shrimp dry, season them with salt and pepper on both sides. Cook the shrimp in about 1/3 cup of the sauce for 3–4 minutes, flipping them once or twice, or until they are bright pink and cooked through. Transfer the shrimp along with the sauce to a plate and reserve.
- After draining, add the noodles and the remaining sauce to the heated skillet. Cook the noodles for 3–4 minutes over medium heat, tossing them with the sauce, until they have absorbed most of the sauce and are even softer.
- Add the shrimp and heat through.
- Grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper should be served with the noodles and shrimp. I allowed each person at the table to top the noodles with whatever they wanted. Serve warm or at room temperature.
Recipe Source: adapted from Pinch of Yum
