ginger shrimp & edamame noodle bowl

In culinary experiments, dinner, easy weeknight meals, ethnic food, vegetarian on 11.11.11 at 9:27 pm

friday night stirfry? yes, please! skip the chinese takeout menu — chances are, you already have everything you need right in your own kitchen.

perhaps the best thing about this dish is that it’s a one-pan — er, one-wok — recipe. and it’s based on healthy, simple ingredients that you likely already have in your fridge and pantry. easypeasy recipe and easy cleanup. perfect for friday night dindins after a busy week.

the ginger shrimp:
– heat up 2 tsp extra-virgin olive oil in large wok on medium heat
– add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 1.5 cups pre-cooked shrimp (deveined, deshelled) to wok
– season w/ ground black peppercorns
– add 1.5 tbsp fresh ginger (julienne-cut)
– sauté shrimp & stir ingredients for 1-2min

the veggies:
in the same wok, add the following ingredients to the shrimp:
– 1 red bell pepper (pitted, thinly sliced)
– add 1/2 cup edamame beans (deshelled, pre-steamed)
– season w/ ground black peppercorns
– sauté for 1-2min & stir regularly
– stirfry ingredients together in wok until well combined

the noodles:
– soak 350g brown rice noodles in a shallow bowl w/ warm water for 8-10min, or until noodles are slightly tender
– drain water from noodles in a colander
– add noodles to other ingredients in wok
– drizzle low-sodium soy sauce over noodles
– season w/ ground black peppercorns
– stirfry noodles w/ other ingredients until well combined, and the shrimp and bell peppers are tender

(tip: do not overcook noodles or let the noodles go soggy.)

food styling:
– dish up noodles in a serving bowl w/ plenty of ginger shrimp & veggies
– season w/ ground black peppercorns
– pairs nicely w/ chilled ginger ale or your fave rosé

  1. Oh perfect. I just got a ton of Gulf shrimp!


  2. […] ginger shrimp & edamame noodle bowl orange pomegranate chicken w steamed broccoli & nutted couscous […]


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