Rainbow Peppers and Shrimp With Rice Noodles Recipe

Name: Rainbow Peppers and Shrimp With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles; 1/2 cup chicken or vegetable broth; 1 tablespoon soy sauce (more to taste); 2 tablespoons Shao Hsing rice wine or dry sherry; 1/2 teaspoon sugar; 1 teaspoon cornstarch; 2 tablespoons minced ginger; 1 tablespoon minced garlic; 1 jalapeno, seeded and minced; 3/4 pound medium shrimp, shelled and deveined; Salt to taste; 2 tablespoons peanut oil or canola oil; 1 large red bell pepper, cut in 2-inch julienne; 1 large yellow bell pepper, cut in 2-inch julienne; 4 scallions, minced; 1/2 cup chopped cilantro; 2 teaspoons dark sesame oil

Servings: persons

7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons minced ginger
1 tablespoon minced garlic
1 jalapeno, seeded and minced
3/4 pound medium shrimp, shelled and deveined
Salt to taste
2 tablespoons peanut oil or canola oil
1 large red bell pepper, cut in 2-inch julienne
1 large yellow bell pepper, cut in 2-inch julienne
4 scallions, minced
1/2 cup chopped cilantro
2 teaspoons dark sesame oil

1
Place the noodles in a large bowl and cover with warm water.
2
Soak for at least 20 minutes until soft.
3
Drain in a colander.
4
With kitchen scissors, cut into 6-inch lengths.
5
Set aside within reach of your wok or pan.
6
Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
7
Combine the garlic, 1 tablespoon of the ginger and the minced jalapeno in another bowl.
8
Have all of your ingredients within reach of your wok or pan.
9
In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger.
10
Stir together well.
11
Lightly salt the shrimp and toss with the cornstarch mixture until coated.
12
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two.
13
Add the oil to the sides of the pan and tilt the pan to distribute.
14
Add the garlic, ginger and jalapeno, and stir-fry for no more than 10 seconds.
15
Add the peppers and stir-fry for one minute.
16
Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
17
Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender.
18
Add the cilantro and stir-fry for another 30 seconds.
19
Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles, 1/2 cup chicken or vegetable broth, 1 tablespoon soy sauce (more to taste), 2 tablespoons Shao Hsing rice wine or dry sherry, and more.

Yes, Rainbow Peppers and Shrimp With Rice Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainbow Peppers and Shrimp With Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions