This Shrimp & Veggie Rice Noodles dish is very similar to the Filipino dish called Pancit. It’s a dish my mom would make for us when she needed to whip up something quickly for dinner. This recipe would become one of our most requested meal options because of how flavorful it was.
I think you’ll like how easy these Shrimp & Veggie Rice Noodles are to make. The great thing about this recipe is there are endless combinations you can make with this rice noodle dish. For example, instead of shrimp you can add thinly cut chicken, sauteed firm tofu, or simply more veggies like shiitake mushrooms and roasted sweet potaoes!
My favorite way to enjoy this dish is with a heaping spoon of sambal oolek which is a chili garlic paste. You can find this at most international grocery stores. This with a fresh squeeze of lime juice on top is amazing!
Be sure to check out my other easy and delicious recipes like my Harissa Lime Pasta, Kerala Shrimp n’ Grits, or Thai Basil Chicken!
I hope you enjoy my Shrimp & Veggie Rice Noodles dish. If you do, show me on instagram by tagging me in a photo of your creation @thefamiliarkitchen. I would love to see how this dish turns out for you!
Shrimp Rice Noodles
- Rice Noodles, 7 oz bag
- Sesame Oil, 2 tbsp
- Onion, 1, thinly sliced
- Garlic, 10 cloves, minced
- Ginger, 1", minced
- Frozen Peas, 1 cup
- Frozen Diced Carrots, 1 cup
- Uncooked Shrimp, peeled/deveined, 30-40 count
- Chili Garlic Sauce (Sambal Oelek), 2 tbsp
- Honey, 1 tbsp
- Low Sodium Soy Sauce or Tamari, 2 tbsp
- Juice of half a Lime (about 2 tsp)
- Salt, 1-2 tsp
- Freshly chopped Cilanto or Thai Basil, 1/2 cup
Cook the noodles.
- Place the dry rice noodles in a large heat-safe bowl. Pour boiling hot water over the noodles, enough to submerge them. Let the noodles cook for about 6-8 minutes or just until cooked and firm. You don't want these to be too soft because we will add them to our cooking pan later. Once the noodles are cooked, strain the hot water and add ice cold water to the bowl with noodles to stop the cooking process. Optionally, you can cut the noodles by using kitchen scissors. Set aside.
- In a wok or deep frying pan on medium high heat, add the sesame oil. Once the oil is hot, add the sliced onions and saute until lightly golden. Optionally you can add about a 1/2 tsp salt and sugar to help sweat out the moisture add some light sweetness to the onions. When the onions start to brown, add the minced garlic and ginger and cook until the rawness of each is reduced. Now reduce the heat to medium and add the frozen peas and carrots. Cover and cook just until the peas and carrots soften.
Cook the shrimp.
- Add in the cut up rice noodles to the saute pan and give a gentle mix. Now add in the shrimp and cover. Cook the shrimp until it turns pink in color (about 8-10 minutes).
- Now add the chili garlic sauce, honey, and soy sauce. Mix it all together evenly. Add in the freshly squeezed lemon juice and throw in the chopped cilantro and/or Thai basil. Check for salt. Done!
Hi! Needing clarification on this one. Is “30 – 40 count shrimp” a description of the shrimp size, or the actual number of shrimp called for? Based on the recipe, I’m guessing .5lb to 1lb of 30-40 size shrimp? Am I close?
The Familiar Kitchen says
Hi there! Sorry for the late reply! So I used about 1 pound of large shrimp which ended up being about 30-40 pieces of shrimp 🙂