Shrimp and Broccoli Stir-Fry with Glass Noodles
A light and refreshing gluten-free stir-fry featuring succulent shrimp, tender broccoli, and delicate glass noodles. The ginger-garlic sauce adds a zesty kick, perfect for a quick and healthy lunch.
Ingredients
- 1 lb Shrimp
- 4 cups Broccoli florets
- 4 oz Glass noodles (mung bean noodles)
- 1/4 cup Coconut aminos
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 1 tbsp Ginger
- 2 cloves Garlic
- 1/4 tsp Red pepper flakes
- 2 stalks Green onions
Instructions
- 1Soak glass noodles in warm water for 10 minutes until softened.
- 2In a bowl, whisk together coconut aminos, sesame oil, and rice vinegar.
- 3Heat a wok or large skillet over medium-high heat. Add shrimp and cook until pink and cooked through.
- 4Add broccoli florets, ginger, and garlic to the wok and cook for 3-5 minutes until broccoli is tender-crisp.
- 5Add the softened glass noodles and sauce to the wok and cook for 2-3 minutes, until noodles are heated through and coated with sauce.
- 6Garnish with red pepper flakes and green onions before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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