We've been pretty busy lately, so I've been making a lot of my quick and easy dinners. Of all of my 15-minute meals, this one is my family's favorite. It's better than "take-out" (or so my husband proclaims), and it is incredibly easy to make. I used frozen peas this time, but you can really use any vegetable combination you prefer... celery, broccoli, snow peas, asparagus, etc. I'll never forget my little sous chef's reaction the first time I made this dish - she couldn't get enough of it! Oh, reminisce with me little. Four years ago... *sigh* They grow up too quickly. She looks pretty comfortable with those chopsticks, though!
- 8 oz thin rice noodles
- 3 tbsp sesame oil, divided
- 3 tbsp butter, divided
- 1/2 c carrot, julienned
- 1 1/2 c shredded cabbage
- 1/4 c frozen peas
- 1/2 c onion, minced
- 1 large garlic clove, finely minced
- 1 tsp fresh ginger, finely minced
- 1 c bean sprouts, drained
- 1/4 c water (reserved from soaking the rice noodles)
- 1/4 tsp brown sugar
- 1/4 tsp pepper, or to taste
- 2 tbsp soy sauce, or more to taste
- 1 large egg, beaten
- 1/2 lb shrimp, peeled and deveined
Place the rice noodles in a large pot and cover with hot water. Set aside and allow it to soak for 15 minutes.
Meanwhile, preheat a large skillet over medium-high heat. Add 2 tbsp of the sesame oil and 2 tbsp of the butter to the hot skillet. Add the carrot, cabbage, frozen peas, and onion; cook for 2 minutes. Add the garlic, ginger, bean sprouts, brown sugar, pepper, and soy sauce. Move the contents of the skillet to one side of the pan. Add the egg to the skillet and cook through. Stir the egg into the rest of the ingredients in the skillet. Keep the contents of the skillet to one side. Add the remaining 1 tbsp of butter and 1 tbsp of sesame oil to the skillet. Add the shrimp. Cook on both sides until the shrimp are cooked through. Add 1/4 c of water and the drained rice noodles to the skillet. Toss well and season with more soy sauce and pepper, if desired.