Shrimp and Broccoli Stir-Fry with Rice Noodles

Ingredients

• 1 lb Shrimp
• 4 cups Broccoli florets
• 8 oz Rice noodles
• 1/4 cup Coconut aminos
• 1 tbsp Rice vinegar
• 1 tsp Maple syrup
• 2 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Red pepper flakes

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 8 oz of rice noodles and cook for 5-7 minutes, until they are tender but still have a slight chew. Carefully drain the noodles in a colander and set them aside.
2. 2In a small bowl, whisk together the 1/4 cup of coconut aminos, 1 tbsp of rice vinegar, and 1 tsp of maple syrup until well combined. Set this sauce aside.
3. 3Mince the 2 cloves of garlic and grate the 1 tsp of ginger. Heat a large skillet or wok (at least 12 inches) over medium-high heat to 375°F (190°C). Add the 2 tsp of sesame oil, then add the minced 2 cloves of garlic and grated 1 tsp of ginger. Stir-fry for 30 seconds, until they are fragrant.
4. 4Add the 1 lb of shrimp to the skillet with the aromatics. Cook for 2-3 minutes per side, turning once, until the shrimp turn opaque pink and reach an internal temperature of 145°F (63°C). Transfer the cooked shrimp to a plate and set aside.
5. 5Add the 4 cups of broccoli florets to the same skillet. Stir-fry for 3-5 minutes over medium-high heat, until the broccoli is tender-crisp, meaning it is slightly softened but still has a firm bite.
6. 6Return the cooked 1 lb of shrimp to the skillet with the broccoli. Pour the prepared sauce (1/4 cup coconut aminos, 1 tbsp rice vinegar, 1 tsp maple syrup mixture) over the shrimp and broccoli, and add the 1/4 tsp of red pepper flakes. Stir everything together and cook for 1-2 minutes, allowing the sauce to bubble gently and thicken slightly.
7. 7Add the cooked 8 oz of rice noodles to the skillet. Toss gently with tongs to combine all ingredients evenly, ensuring the noodles are coated with the sauce. Serve immediately.

Substitutions

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