Shrimp and Broccoli Stir-Fry with Rice Noodles

Ingredients

• about 450 g Shrimp
• 4 cups Broccoli florets
• about 225 g Rice noodles
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/4 cup Coconut aminos
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1/4 tsp Red pepper flakes
• 1 tsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g of rice noodles in a large pot of boiling water until they are tender, about 5-7 minutes. Drain the noodles and set them aside.
2. 2While the noodles cook, prepare the sauce: In a small bowl, whisk together the 1/4 cup coconut aminos, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp red pepper flakes, and 1 tsp cornstarch until the cornstarch is fully dissolved.
3. 3Heat a wok or large skillet over medium-high heat until it is hot, about 2 minutes.
4. 4Add the 1 tbsp of ginger and 2 cloves of garlic to the hot wok. Stir-fry for 30 seconds until fragrant.
5. 5Add the about 450 g of shrimp and 4 cups of broccoli florets to the wok. Stir-fry for 4-6 minutes, or until the shrimp turns pink and opaque and the broccoli is tender-crisp. The shrimp should reach an internal temperature of 63°C.
6. 6Pour the prepared sauce into the wok with the shrimp and broccoli. Add the cooked about 225 g of rice noodles. Stir everything together for 1-2 minutes, until the sauce thickens slightly and coats the noodles, shrimp, and broccoli.
7. 7Serve the stir-fry immediately.

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