Before cutting out allergens, I used to love a spicy shrimp noodle dish served by a local Chinese restaurant. The restaurant is now gone, so I’m working off memories plus random recipes I googled to get some ideas of what to use, plus what I found in my fridge. Hubby plus friends said this was good.
Add to a large pot (or wok if you have one)
1tsp gf soy sauce
3Tbsp fish sauce
1/4tsp tumeric
1/4-1/2 tsp ginger – dried
1Tbsp cider vinegar (or rice wine vinegar)
a dash of spicy chili powder
1Tbsp paprika
1tsp sesame oil
2c. cooked shrimp
Cook until shrimp are hot, add veggies as desired. I used:
1c. bean sprouts
1c. shredded cabbage/carrot blend
1c. frozen mixed veggies (baby corn, peas, bell peppers & broccoli)
When veggies are thawed & barely cooked, add:
1c hot water (or so – add more if needed)
100grams (or so) of rice noodles. (from the Asian aisle at the grocery store – the type that cook in about 5 minutes)
Stir well, cover and stir periodically after letting sit for 5-10min, until noodles are soft and have absorbed the water.
Serve & enjoy 🙂