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MADE WITH GINGER-AND-LEMONGRASS

Thai Noodle Stir Fry with Shrimp

Thai Noodle Stir Fry with Shrimp

Servings:

4

Prep:

10 minutes

Cook:

15 minutes

Ingredients:
  • 8 oz rice noodles (soaked/boiled per package) 
  • 1 lb shrimp, peeled & deveined (swap: chicken, tofu, beef) 
  • 2 Tbsp ONOIN Ginger & Lemongrass 
  • 2 cups mixed vegetables (snap peas, bell pepper, carrot) 
  • 3 Tbsp soy sauce 
  • 1 Tbsp lime juice 
  • 1 tsp brown sugar 
  • 1 Tbsp neutral oil (for pan) 
  • Chopped peanuts or sesame seeds (garnish, optional)
Preparation:
  1. Prepare noodles according to package directions; drain and toss with a little oil to prevent sticking. 
  2. Heat oil in a large skillet or wok over medium-high. Add shrimp and cook 2 minutes per side until pink and opaque. Remove to a plate. 
  3. Reduce heat to medium. Add ONOIN Ginger & Lemongrass; stir-fry 60 seconds until fragrant. 
  4. Add vegetables and cook 3–4 minutes until crisp-tender. Do not overcook the vegetables.  
  5. Stir in soy sauce, lime juice, and brown sugar. Add noodles and shrimp back to the pan; toss 1–2 minutes until coated and hot. 
  6. Serve immediately; garnish with peanuts or sesame seeds.
Thai Noodle Stir Fry with Shrimp

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