I always prefer stir fries over noodles rather than rice, I hated rice as a kid. I remember my dad tormenting me saying "rice is nice" while I refused to eat even one grain of it. I now enjoy rice, but I love rice noodles. I used tomatoes, basil and bell pepper from my mom's garden for this dish, Miss F picked all the produce and was very proud to eat the harvest. Her favorite was the bell pepper and shrimp, she wasn't as big of fan of the noodles. The shrimp could be easily swapped out for chicken, pork or tofu. I adapted the recipe from Bon Appetit and used half green and half red bell pepper, but any color will work beautifully.
1 tablespoon oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
½ teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 garlic clove, finely chopped
½ pound shrimp, peeled and deveined
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 tomatoes, chopped
½ cup fresh basil leaves, preferably Thai
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to combine; set sauce aside. Cook noodles according to package directions. Drain, run under cold water to cool, and set aside. Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add shrimp and cook, tossing often, until cooked through, 3-4 minutes.
Add bell pepper, onion, tomatoes, and half of the sauce to pan and toss to combine. Add noodles and remaining sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.
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