You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a boil over high heat.
Meanwhile, wash and dry the fresh produce.
Once the water in the pan is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.
Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
Juice lime into a small bowl. Add water, soy sauce, sugar, and spices; whisk to combine the sauce and set aside.
Peel and mince ginger and garlic; place in a medium bowl.
Peel, trim, and slice carrot crosswise into thin rounds; add to the bowl with ginger and garlic.
Trim, seed, and medium dice bell pepper; add to the bowl.
Trim and medium dice zucchini; add to the bowl and set aside.
Preheat a skillet over medium-high heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, salt, and pepper; cook until the shrimp are opaque, 1-2 minutes per side. Remove to a plate and loosely cover with aluminum foil.
Return skillet to medium-high heat, add more oil, and swirl to coat the bottom; add veggies and salt. Stir-fry until starting to soften, 3-4 minutes.
Add drained noodles and sauce to the skillet with the veggies. Continue to cook, tossing frequently, until the liquid is absorbed and noodles are warmed through, 1-2 minutes more.
Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the skillet, along with cooked shrimp, and toss to combine; remove from heat.
To serve, divide noodles, shrimp, and veggies between plates or bowls. Enjoy!
Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a boil over high heat.
Meanwhile, wash and dry the fresh produce.
Once the water in the pan is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.
Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
Juice lime into a small bowl. Add water, soy sauce, sugar, and spices; whisk to combine the sauce and set aside.
Peel and mince ginger and garlic; place in a medium bowl.
Peel, trim, and slice carrot crosswise into thin rounds; add to the bowl with ginger and garlic.
Trim, seed, and medium dice bell pepper; add to the bowl.
Trim and medium dice zucchini; add to the bowl and set aside.
Preheat a skillet over medium-high heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, salt, and pepper; cook until the shrimp are opaque, 1-2 minutes per side. Remove to a plate and loosely cover with aluminum foil.
Return skillet to medium-high heat, add more oil, and swirl to coat the bottom; add veggies and salt. Stir-fry until starting to soften, 3-4 minutes.
Add drained noodles and sauce to the skillet with the veggies. Continue to cook, tossing frequently, until the liquid is absorbed and noodles are warmed through, 1-2 minutes more.
Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the skillet, along with cooked shrimp, and toss to combine; remove from heat.
To serve, divide noodles, shrimp, and veggies between plates or bowls. Enjoy!