Usuba
Rice Noodles with Shrimp and Vegetables
A quick Asian dish with crispy vegetables, tender shrimp, and egg. Rice noodles are stir-fried with soy sauce and teriyaki, resulting in an aromatic and juicy dish. Perfect for lunch or dinner.
- Total
- 30 min
- Standard serving
- 188.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Boil the rice noodles according to the package instructions, usually 3 minutes. Drain the water and set the noodles aside for 10 minutes to dry.
- 2
Step 2
Heat 1 teaspoon of olive oil in a pan over high heat. Pour the beaten eggs in a thin stream and quickly fry until cooked. Transfer the eggs to a separate plate.
- 3
Step 3
Slice the onion into half rings, cut the carrots and Chinese cabbage into thin strips.
- 4
Step 4
Heat 2 teaspoons of oil in a large skillet or thick-bottomed pot. Sauté the onion, garlic, and carrot over high heat for 3–4 minutes until the onion turns golden.
- 5
Step 5
Add the cabbage and fry for another 2–3 minutes.
- 6
Step 6
Transfer all vegetables to a separate plate or simply push them to the side of the pan.
- 7
Step 7
Pour 1 tablespoon of oil into the same pan and fry the shrimp until golden brown.
- 8
Step 8
Combine vegetables, egg, shrimp, and noodles in a pan. Mix well, add soy sauce, teriyaki, sugar, and chicken broth. Stir and fry for another 2 minutes.
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