Spicy Malaysian-Style Shrimp & Noodle Stir-Fry
with String Peas & Carrots
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
Noodles and seafood and a hot chili kick: this dish has all the makings of a classic Malay moment. It’s also very fast, we’re talking street food fast, coming together with a hiss and a sizzle in just 10 minutes. The thick rice noodles are a delight to the bite, while pink curls of shrimp are juicy and moist from a sauté with string peas, carrots and scallions.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Matchstick carrots
- 15g Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 30ml Rice vinegar
- 15ml Sambal oelek
- 225g Rice noodles
- 30ml Sweet soy sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
2 g
Sodium
2210 mg
Total Carb
132 g
Sugars
24 g
Protein
30 g
Fibre
9 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 4 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the stem ends of the string peas; halve crosswise. Thinly slice the scallions crosswise. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the carrots, garlic and ½ the scallions. Sauté, 2 to 3 min., until fragrant. Add the string peas and sauté, 1 to 2 min., until beginning to soften; season with the remaining spices and S&P.
Cook the shrimp & make the sauce
To the pan of vegetables, add the shrimp*. Cook, stirring frequently, 2 to 4 min., until opaque and cooked through. Add the soy sauce, vinegar, sambal oelek (add ½ for medium spicy) and ½ the reserved cooking water; stir well.
Make the stir-fry
To the pan of shrimp and sauce, add the noodles and S&P. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the stir-fry between your bowls. Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
