Shrimp Stir-Fry with Rice Noodles (Soy-Free)

Ingredients

• about 450 g Shrimp
• about 225 g Rice Noodles
• 4 cups Broccoli Slaw
• 2 cloves Garlic
• 1 tsp Ginger
• 3 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 stalks Green Onions

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

Instructions

1. 1Bring a large pot of water (at least 4 quarts / 3800 ml) to a rolling boil over high heat (100°C / 100°C). Add the about 225 g of rice noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander and set aside.
2. 2Mince the 2 cloves of garlic and grate the 1 tsp of ginger. Heat the 1 tbsp of sesame oil in a large skillet or wok (at least 30.48 cm / 30 cm in diameter) over medium-high heat (190.6-204.4°C / 190-205°C).
3. 3Add the minced 2 cloves of garlic and grated 1 tsp of ginger to the hot oil and sauté for 1 minute until fragrant. Add the about 450 g of shrimp and cook for 2-4 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C. Transfer the cooked shrimp, garlic, and ginger to a clean plate and set aside.
4. 4Add the 4 cups of broccoli slaw to the same skillet or wok. Cook for 3-5 minutes over medium-high heat, stirring occasionally, until the slaw is slightly softened but still has a crisp texture.
5. 5Return the cooked about 450 g of shrimp, minced 2 cloves of garlic, and grated 1 tsp of ginger to the skillet with the broccoli slaw. Add the 3 tbsp of coconut aminos and 1 tbsp of rice vinegar. Add the drained about 225 g of rice noodles to the skillet and toss all ingredients together gently for 1-2 minutes until well combined and heated through.
6. 6Slice the 2 stalks of green onions thinly. Transfer the shrimp stir-fry to serving plates and garnish with the sliced 2 stalks of green onions.

Substitutions

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