A quick and easy stir-fry rice noodles recipe with shrimp and broccoli! Cooked with tamari and oyster sauce, making a delicious Asian inspired dish!
When I made this dish, it reminded me of a different version of Pad Thai!
In this recipe, I used rice noodles. This is a gluten-free option so it’s a great option for those who eat a GF diet! Make sure you cook the noodles according to package instructions and drain and toss appropriately to prevent it from getting mushy and sticky.
The shrimp I used is 31/35. The numbers mean how much minimum and max number of shrimps are in one pound. The higher the number, the smaller the shrimp is! Shrimp is great in stir-fry noodles or fried rice. It cooks quickly so I love incorporating it into my recipes!
Chili Paste is a very important addition to this recipe to help give this recipe a flavor kick! Of course, depending on your spice tolerance, add as desired!
Shrimp and Veggie Stir-Fry Rice Noodles
- 8 oz flat rice noodles
- 1 tbsp olive oil
- 12 oz shrimp
- 1 tbsp tamari
- 1 head broccoli
- 3 stalks green onions
- 1 egg
- 1 cup shredded carrots
- 3 tbsp oyster sauce
- 1 tsp chili paste
- Cook rice noodles according to package instructions. Drain and leave to side.
- Preheat large skillet with avocado oil, add tamari and cook shrimp until no longer translucent but pink on both sides, about 3-4 minutes. Remove from pan and leave to side.
- Add more oil to pan and add egg onto pan, cooking until just soft. remove from pan and leave to side with shrimp.
- Add more oil lot the pan and cook broccoli, carrots and green onion stalks until softened, about 2-3 minutes. Add in oyster sauce. Stir in shrimp, egg, rice noodles and chili paste as desired.