Gochujang Stir Fried Rice Noodles With Shrimp Recipes

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
• Serve hot, with chives on top.

GOCHUJANG STIR-FRIED RICE NOODLES WITH SHRIMP

Steps:

• Soak the rice noodles in cool water for 25-30 minutes. Make sure the noodles are covered in the water entirely. Let the noodles soak until noodles have softened. Drain the noodles and set them aside. Note: Be ready to use the noodles immediately so that the noodles don't get hard again.
• While the noodles are soaking, mix everything for the spicy stir-fry sauce together in a small bowl. Set aside.
• Now, it's time to get to stir-frying. Add olive oil to a frying pan on medium heat. Once the pan is hot, then stir fry each vegetable separately until done to your likeness (crunchy versus softer veggies) - cabbage (about 4-5 minutes), carrots (about 3-4 minutes), and celery (about 3-4 minutes). Set vegetables aside (you can place everything on the same plate).
• Next, quickly stir fry the shrimp to warm them up and add a bit of color for about 3 minutes. Set aside with the vegetables.
• Add a bit more oil to the pan to just coat the bottom of the pan. On medium-high heat, stir fry the noodles for about 10 minutes. Note: Add a dash of water (about 1 tsp) periodically while stir-frying to keep the noodles wet so that they don't dry out.
• Once the noodles are browned and cooked through, then add back in all the vegetables, the shrimp, and the seasoning sauce. Continue stir-frying everything together for about 2 minutes.
• Finally, add the cilantro and the green onions. Mix everything together well. Remove from heat and serve. Enjoy!

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Steps:

• Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
• Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
• Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
• Serve hot with chives on top.