One night last week Jeff and Rosie went out for pizza and to watch a basketball game, while I stayed home to catch up on some much needed me time. I wanted to make something quick and easy for dinner because I had approximately 2 1/2 hours, and if you’re a Mom you know that’s barely enough time to get a load of laundry in, shower, and maybe (probably not) pluck your eyebrows.
I had some Trader Joe’s rice noodles in the refrigerator, along with some random leftover vegetables, so I decided to make an Asian noodle stir fry. I love the sauce in this recipe from Real Simple magazine’s, Slow Cooker Asian Pork with Snow Peas. I simply adapted it to my ingredients, swapped out the swine for shrimp and eliminated the slow cookin’ part. You could use any vegetables you have on hand: broccoli, snow peas, bok choy, whatever. The recipe itself is fairly quick and easy, but I’ll be perfectly honest, my kitchen was kinda destroyed with all the ingredients, so add some extra time for clean up. Orrrr….put it off until the next morning like I did.
Asian Noodles with Shrimp and Vegetables (adapted from Real Simple’s Slow Cooker Asian Pork with Snow Peas)
1/2 cup low sodium soy sauce
1/2 cup brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 tsp cornstarch
2 cloves garlic, peeled and diced
1- 1inch piece of ginger, peeled and sliced (or you could do a teaspoon or so of minced ginger)
1/4 to 1/2 teaspoon crushed red pepper
1 tablespoon of your preferred cooking oil (I used coconut oil)
1/2 lb medium raw shrimp, peeled and deveined
1/2 bunch kale, cut from stems and chopped
1 red bell pepper, sliced
1/2 head of cauliflower, cut into florets
1 small to medium yellow onion, chopped
1 carrot, peeled and sliced
12 oz Asian noodles (I used Trader Joe’s rice noodles, but you can use any kind of soba or flat rice noodles)
Chopped unsalted peanuts for garnish
Combine and whisk first eight ingredients in mixing bowl and set aside. In a wok, heat a 1/2 tablespoon of oil at medium heat and add shrimp, cooking until they turn pink, about 2 minutes. Remove from wok and set aside. Add the rest of the oil and cook onions, red pepper, cauliflower, and carrot. Cook, stirring often for 5-7 minutes or until onions are translucent. While the vegetables are cooking, cook your noodles according to the package instructions. (Be sure not to overcook. Rice noodles tend to get mushy if they boil for too long). Add kale to the other vegetables and cook for another minute. Add sauce to wok and turn heat down to medium low. Cook for a few more minutes or until kale is cooked down and sauce thickens. Remove from heat and add noodles* and shrimp stirring to combine with a pasta spoon. Serve in bowls topped with peanuts.
*If you think you’ll have leftovers, you may not want to add all of the noodles to the sauce. Pack up the leftover sauce and noodles and refrigerate separately. Jeff took some for lunch the next day and said the noodles had gotten mushy because I had combined them all.