Soy Noodles with Shrimp and Vegetables: A Flavorful and Colorful Delight
If you’re looking for a satisfying and healthy meal that’s packed with flavor, Soy Noodles with Shrimp and Vegetables is the perfect choice. This dish combines tender shrimp, crunchy vegetables, and soy noodles, all seasoned with fresh ingredients like ginger, garlic, and orange juice. The vibrant colors and bold flavors come together in a quick and easy recipe, perfect for a weeknight dinner or special occasion.
Ingredients
For 4 servings
| Ingredient | Quantity |
|---|---|
| Soy noodles | 200g |
| Shrimp (peeled and deveined) | 350g |
| Red bell peppers | 150g |
| Yellow bell peppers | 150g |
| Asparagus | 10 stalks |
| Fresh spring onion | 1 (chopped) |
| Garlic | 2 cloves (crushed) |
| Brown sugar | 1 tsp |
| Sunflower oil | 4 tbsp |
| Soy sauce | 4 tbsp |
| Fresh ginger | 10g (grated) |
| Apple cider vinegar | 1 tbsp |
| Vegetable broth | as needed |
| Orange juice | 1 (freshly squeezed) |
Instructions
-
Prepare the Asparagus:
Begin by washing the asparagus thoroughly. Trim off the tough, woody ends of the stalks and peel the remaining part using a vegetable peeler or a small knife. Bind the asparagus stalks together with kitchen string to ensure they cook evenly. Next, bring a pot of water to a gentle boil, adding a pinch of salt. Place the asparagus in the water, ensuring that the tender tips are left above the surface to steam as the stalks cook. Let the asparagus cook for 8-10 minutes until the stalks are tender when pierced with a fork. Once done, set them aside to cool slightly before cutting them into bite-sized pieces. Be sure to keep the tips intact for added texture and color. -
Prepare the Vegetables:
While the asparagus is cooking, wash and prepare the other vegetables. Slice the spring onion into thin strips and set them aside. Peel the ginger and cut it into small chunks. Slice both the red and yellow bell peppers in half, remove the stems and seeds, and cut them into thin sticks. -
Prep the Shrimp:
If you’re using fresh shrimp, peel them and use a knife to carefully make a shallow incision along the back to remove the dark vein. This step ensures the shrimp are clean and ready to cook. If you’re using pre-cooked shrimp, simply thaw them and set them aside. -
Make the Stir-Fry Base:
Heat the sunflower oil in a wok or large non-stick frying pan over medium-high heat for about 1 minute. Add the crushed garlic and ginger to the pan. Stir-fry for about 30 seconds, allowing the aromatic flavors to infuse the oil. Then, add the bell pepper strips and sauté them for 2 minutes, keeping the heat high so they stay crisp and vibrant. -
Cook the Vegetables:
Once the peppers are slightly tender but still crisp, add the asparagus pieces (starting with the thicker parts of the stalks). Continue stir-frying the vegetables for another 2-3 minutes, ensuring they retain their crunch and color. Drizzle in the apple cider vinegar and sprinkle in the brown sugar. Stir everything well to combine and allow the vinegar to cook off, infusing the vegetables with a tangy sweetness. -
Add the Orange Juice and Broth:
Pour in the freshly squeezed orange juice to bring a bright, citrusy flavor to the dish. If the vegetables start to dry out during the cooking process, add a couple of cups of vegetable broth (or fish stock if available) to maintain moisture and enhance the overall flavor. -
Cook the Shrimp:
Once the vegetables are perfectly sautéed, add the shrimp to the pan. If you’re using pre-cooked shrimp, simply toss them in and cook for about 1 minute, just until they heat through. For fresh shrimp, allow them to cook for about 2-3 minutes until they turn a vibrant orange color, indicating they’re fully cooked. -
Cook the Soy Noodles:
In a separate pot, bring water to a boil and add the soy noodles. Follow the instructions on the package for cooking times (usually about 2 minutes). Be careful not to overcook them, as soy noodles can become too soft and lose their texture. Once cooked, drain the noodles well. -
Combine Everything:
Add the cooked soy noodles to the wok or frying pan with the shrimp and vegetables. Toss everything together gently to combine. Drizzle in the soy sauce and adjust the seasoning to your taste. You can add more soy sauce for extra saltiness or a little more orange juice if you prefer a sweeter flavor. -
Serve and Enjoy:
Serve the Soy Noodles with Shrimp and Vegetables immediately while hot. Garnish with extra chopped spring onions or a sprinkle of sesame seeds if desired for added texture. This dish pairs perfectly with a refreshing green salad or steamed rice for a complete meal.
Tips:
- If you’re looking to add more vegetables, feel free to include carrots, zucchini, or snow peas for additional crunch and color.
- For a gluten-free version, make sure the soy sauce is gluten-free.
- You can substitute the shrimp with chicken, tofu, or your favorite protein for a variation on this dish.
This Soy Noodles with Shrimp and Vegetables recipe is not only a visual delight but also a wholesome, satisfying dish that will please everyone at the table. With its combination of tender shrimp, fresh vegetables, and the tangy, umami-rich sauce, it’s sure to become a family favorite. Whether you’re cooking for a quick weeknight dinner or preparing a dish to impress guests, this recipe delivers both flavor and nutrition in every bite.
