Rainbow Peppers And Shrimp With Rice Noodles Recipes

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

Rainbow Peppers and Shrimp With Rice Noodles image

You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves four

Number Of Ingredients 17

Ingredients

7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons minced ginger
1 tablespoon minced garlic
1 jalapeño, seeded and minced
3/4 pound medium shrimp, shelled and deveined
Salt to taste
2 tablespoons peanut oil or canola oil
1 large red bell pepper, cut in 2-inch julienne
1 large yellow bell pepper, cut in 2-inch julienne
4 scallions, minced
1/2 cup chopped cilantro
2 teaspoons dark sesame oil

Steps:

Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 0 grams

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES image

Yield 4

Number Of Ingredients 16

Ingredients

7 oz thin rice stick noodles
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp dry sherry
1/2 tsp sugar
1 tsp cornstarch
2 tbsp minced ginger
1 tbsp minced garlic
1 jalapeno, seeded and minced
2/4 lb shimp
2 tbsp canola oil
1 large red pepper, julienned
1 large yellow pepper, julienned
4 scallions, minced
1/2 cup chopped cilantro
2 tsp sesame oil

Steps:

1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan. 2. In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated. 3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

SHRIMP WITH RICE STICK NOODLES AND VEGETABLES (WW)

Shrimp With Rice Stick Noodles and Vegetables (Ww) image

We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame seed oil
4 ounces rice sticks
1 lb large shrimp, peeled and deveined
1 red bell pepper, cut into strips
1/4 lb snow peas, trimmed and cut in half diagnolly
1/2 cucumber, halved lengthwise and sliced
2 tablespoons cilantro, chopped

Steps:

In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
This can be made ahead and refrigerated for up to 2 days.

Nutrition Facts : Calories 267, Fat 3.5, SaturatedFat 0.6, Cholesterol 172.8, Sodium 474, Carbohydrate 31.6, Fiber 2, Sugar 4.5, Protein 25.9

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