Shrimp and Egg Stir-Fry with Rice Noodles

Ingredients

• 8 oz Rice Noodles
• 1 lb Shrimp
• 4 large Eggs
• 3 stalks Green Onions
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Cooking Oil

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2In a medium bowl, crack the 4 large Eggs and whisk them vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Place a 12-inch skillet or wok over medium-high heat, add 1 tbsp of Cooking Oil, and heat it for 1-2 minutes until it shimmers (about 375°F or 190°C). Pour the whisked 4 large Eggs into the hot oil, cook for 1-2 minutes, stirring gently with a spatula, until the eggs are softly scrambled and just set with no visible liquid egg remaining, then transfer them to a clean plate and set aside.
3. 3Mince the 2 cloves of Garlic and grate the 1 tsp of Ginger. Add the remaining 1 tbsp of Cooking Oil to the same 12-inch skillet and heat over medium-high heat for 1 minute (about 375°F or 190°C). Add the minced 2 cloves of Garlic and the grated 1 tsp of Ginger to the hot oil and stir-fry constantly for 30 seconds, until they are fragrant and lightly golden, being careful not to let the garlic burn.
4. 4Add the 1 lb Shrimp to the skillet with the garlic and ginger. Cook for 3-5 minutes, stirring occasionally, until all the shrimp turn pink and opaque throughout and reach an internal temperature of 145°F (63°C) when measured with a food thermometer.
5. 5Return the cooked 8 oz Rice Noodles and the cooked scrambled 4 large Eggs to the skillet with the shrimp. Add the 2 tbsp Soy Sauce (Gluten-Free), 1 tbsp Rice Vinegar, and 1 tsp Sesame Oil. Stir all ingredients together gently with a spatula for 1-2 minutes, ensuring the noodles and eggs are thoroughly heated through and evenly coated with the sauce.
6. 6Thinly slice the 3 stalks of Green Onions. Divide the stir-fry among serving plates and sprinkle the sliced 3 stalks of Green Onions evenly over each portion just before serving.

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