February 25, 2015

Busy Weeknight Shrimp & Rice Noodle Stir Fry with Peas

Wednesdays have turned out to be quite the busy day for us this year.  Once school lets out for the day, it's Girls on the Run until 5:00 followed by a mad rush to finish homework.  We then prepare & eat dinner all before dance practice from 6:30 to 8:00.  This is one of my favorite meals for busy week nights.  While soaking the noodles in hot water, the rest of the ingredients are prepped and then sauteed in a skillet.  It's fast and easy, and it tastes delicious!

Note:  I always keep a 2 lb. bag of frozen raw easy peel shrimp in my freezer.  To quickly thaw the shrimp out, place however much shrimp your recipe calls for in a Ziplock bag.  Submerge the shrimp in a large pot of warm water for about 20 minutes, depending on the size of your shrimp.  


  • 8 oz rice stir fry noodles
  • 3 tbsp butter
  • 1 1/2 tbsp sesame oil
  • 1/2 c onion, minced 
  • 1 large garlic clove, finely minced 
  • 1 egg, beaten
  • 3/4 c frozen peas
  • 1/4 tsp brown sugar 
  • 1/4 tsp pepper
  • 1/8 tsp ground ginger
  • 1/2 lb shrimp, peeled and deveined 
  • 1 1/2 tbsp soy sauce, or to taste 
  • 1/2 c reserved rice noodle soaking water 


Bring a large pot of water to a boil.  Remove the pot from the heat and stir in the rice noodles.  Allow the noodles to soak for 15 minutes, stirring occasionally.  

Meanwhile, heat the butter and sesame oil in a large skillet over medium heat.  Add the onion and cook until soft, about 3 minutes.  Add the garlic and cook for 1 minute longer.  Push the onion to one side of the pan.  Fry the egg.  Add the peas, brown sugar, pepper, and ginger to the pan.  

Add the shrimp to the pan and cook on both sides until pink.  Stir in the soy sauce and 1/2 c of reserved rice noodle soaking water.  Drain the rice noodles and place them into the pan.  Stir well to combine.  Season with more soy sauce, if desired. 


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