Shrimp And Rice Noodle Stir Fry


Seafood has a variety of nutrients that contribute to our well-being and is also low in calories.

A great source of lean protein, seafood is good for our eyes, heart, brain, muscles, skin, and bones.

Generally, fatty fish such as salmon and mackerel are better as they contain fat soluble nutrients our bodies can absorb.

Raw shrimp should be firm, and their shells should always be translucent, greyish green, light pink, or a pinkish tan in colour.

Seafood is delicious, healthy, cost-effective, and easy to prepare as shown in the recipe below.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 3 to 4


  • 225 gm rice noodles
  • 16 jumbo size shrimp
  • ½ red pepper thinly sliced
  • 16 snow peas
  • 12 baby carrots, sliced
  • 8 broccoli florets
  • 4 green onions thinly, sliced
  • 4 tbsp vegetable oil
  • 4 -5 tbsp dark soy sauce
  • 4 tbsp green curry paste
  • 1 tbsp red chili flakes


  • Prepare rice noodles in accordance with package instructions, drain and set aside.
  • Heat 3 tbsp of oil in a wok or skillet, add green onions and sauté until they turn a light brown.
  • Add the sliced carrots, red pepper, broccoli, and snow peas. Stir fry for about five minutes or until tender, then add the green curry paste and soy sauce and sauté for another two to three minutes. Remove from heat while you cook the shrimp.
  • In a frying pan or wok, heat the remaining oil, add the shrimp, and sauté for three to four minutes or until the shrimp turn pink and are no longer translucent.
  • Add cooked shrimp and noodles to the veggies and return skillet to the stove allowing it to heat through before serving.
  • Garnish individual bowls with sliced green onion and some chili peppers if desired.

Bon Appétit!


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