Stir fry noodles serve as a complete, one dish meal. Learn how to cook it in this post.

When you hear the words “stir fry”, what first comes to your mind? Some people would say vegetables. I’d say noodles. It’s one of my favorite comfort foods. Stir fry noodles are easy to prepare. You would also love the fact that it can be served almost any time of the day—whether in the morning or late at night.

You can stir fry any noodle, whether it’s rice noodles, soba noodles or udon noodles. You can also do it with fresh or dried noodles. In fact, it is also possible to stir fry regular Italian noodles.

What I like about rice noodles is that these are a lot firmer compared to other noodle types. Thus, it won’t turn mushy after you sauté them in the pan.

Rice noodles are also called pad thai noodles or rice sticks. They look like fettuccine and come in different packages.

Health benefits of rice noodles

Aside from being delicious and easy to cook, there’s another reason why I love to feast on stir fry noodles.

Rice noodles are very nutritious. It is packed with fiber, protein, zinc, and iron. And if you are looking to lose weight, rice noodles are a better alternative to cooked white rice. A cup of stir fry rice noodles has about 180 calories, while a cup of cooked white rice has 200 plus calories.

If you are looking for a gluten-free food, just consider stir-fried rice noodles. After all, rice is naturally gluten-free. Thus, rice noodles are also a good alternative to noodles made from wheat flour.

Rice noodles are rich in zinc which can promote a well-functioning immune system and iron, which helps the body in producing red blood cells.

These noodles are also packed with protein. A cup of cooked rice noodles contains about 2 grams of protein or nearly 3 percent of the daily protein needs of men. It also contains about 1.8 grams of fiber, representing 7 percent of the recommended daily requirement for men.

Tips in stir frying rice noodles

Aside from the noodles, a typical stir fry rice noodles recipe contains four to five ingredients. Chicken and beef are common ingredients as well as snow peas and bean sprouts. The said veggies are quick cooking so they should be added towards the end of the cooking.

It is also possible to add broccoli and carrots. But since the said vegetables are hard, I would recommend you steam them first so that you will have an easier time stir frying them.

You don’t need to visit an Asian grocery just to get a special kind of sauce or liquid seasoning for stir-frying noodles. You can simply season stir fry noodles with soy sauce or rice wine.

Some experts suggest using chili garlic sauce or oyster sauce to make the stir fry noodles richer and more flavorful.

In pushing and tossing food around the wok, using a wooden spatula or metal chan is highly recommended. The latter is particularly very useful in removing food from the wok.

Stir Fry Rice Noodles with Shrimp Recipe

Now let’s go to the stir fry rice noodles with shrimp recipe. This is one-dish meal because it has starch courtesy of the rice noodles, and lots of fresh veggies. Plus, the shrimp further makes this dish complete.

This recipe serves four people. It should take you around an hour to finish it.

Ingredients:

  • 12 ounces medium shrimp, peeled and deveined
  • 4 ounces of pad thai noodles
  • One tablespoon of peanut oil
  • One tablespoon of rice vinegar
  • Two and a half teaspoons of honey
  • One tablespoon of ground chile paste
  • One tablespoon of soy sauce
  • Two tablespoons of chopped unsalted cashews
  • One tablespoon of sliced garlic
  • Two teaspoons of fresh ginger, sliced
  • One green Thai chile
  • Three fourths cup of snow peas
  • Three fourths cup of fresh bean sprouts
  • One fourth teaspoon of salt
  • 12 sweet mini peppers
  • Three fourths cup of carrots, matchstick cut

Step by step guide

  1. Combine the vinegar, soy sauce, honey and ground chile paste in a medium bowl. Stir well then add the shrimp. Toss to coat. Cover this and refrigerate for about 30 minutes.
  2. Cook the noodles by following the package directions. Remove the salt and fat by rinsing the noodles with cold water and draining it.
  3. Heat a large wok over medium-high heat. Add the oil and swirl to coat.
  4. Add the cashews as well as ginger, garlic, and chile to the pan. Stir fry for a minute or until the garlic has turned brownish. Remove the cashew mixture from the pan and set aside.
  5. Increase the heat then add the carrot, sweet peppers and salt. Stir fry for two minutes. Add the shrimp mixture then stir fry for another two minutes.
  6. Stir in the noodles and peas. Cook for a minute. Toss to coat.
  7. Return the cashew mixture to the pan. Add the bean sprouts and cook for a minute. Toss frequently.

That’s it! You now have yummy stir fry rice noodles with shrimp that you can serve or enjoy any time of the day.

What do you think of this recipe? Let me know your thoughts by writing in the comments section below.

 

Hi friends, I’m Susan from http://www.cookthestone.com. I spent most of my time in the kitchen to make tasty meals for my family. The feeling when your husband and your kids are full with food cooked by you is amazing. I understand and want to share my experience with you. Hope they can help you in your daily life. I will very appreciate your encouragements in the comment section below. Thank you!

 

Welcome to the Simple Homestead Blog Hop!

We are so glad that you have stopped by for a visit! We encourage you to look through some of the great posts shared by our readers and then take the time to read those that interest you. If you are adding to our list, thank you for sharing your homesteading, homemaking, and homeschooling posts with us. It’s so much fun to read your hints, tips, and happenings. We hope you have fun exploring all the great ideas everyone has shared with us.

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Kathi at Oak Hill HomesteadFacebookPinterestInstagram Dash at Bloom Where You’re PlantedFacebookInstagram Sandra at Clearwater Farm – Facebook – Pinterest – Instagram Leah at Busy Gals Homestead and Leah’s Lovely LopsFacebook PinterestTwitter Nancy at On the HomefrontFacebookTwitterPinterest

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Our most-visited post from last week’s hop was a tie: 2017 Meat Chicken Season Cost Breakdown

6 Mistakes To Avoid When Grocery Shopping

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SaveSave

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After much consideration I have decided to step away from my blog, Nancy On The Home Front, and take a summer break. At least somewhat of a break. I will still be co-hosting the Homestead Blog Hop on Thursdays and sharing recipes on Friday. I’ll also be sharing some guest posts periodically.Summer Break

 

When I started this blog I had a strong focus on “prudent living” and did posts on gardening, having a prudent pantry, frugal tips and of course recipes. During the last six years I have written over 1,400 posts! As our house is now on the market my focus has shifted. We no longer have chickens on our property and I have cut back on my garden substantially. summer break

 

Instead our focus here on the home front is selling our home! I have been de-cluttering for the last year and we are also packing. The realtors tell you to pack up the personal stuff so that the potential buyers can imagine themselves living in your home. Eventually we will be moving and when we get that offer we want to be ready. Our garage currently looks like some sort of storage unit and the house itself feels very empty and impersonal. I sure hope we get an offer soon!summer break

 

I am so thankful for you, my faithful readers. You have been with me over the six years, many of you since the first post on September 19, 2011! I appreciate your faithfulness and your loyalty. Each comment left has meant so much to me. The blogging community is a wonderful thing and the friendships made are so special. I couldn’t have made it this far without the encouragement and support of other bloggers.summer break

 

I will be posting on my Facebook page and the other social media sites. If you are not already a follower on Facebook, please stop by and like my page. I may be taking a summer break but I still want to stay in touch.summer break

 

Have a wonderful summer and I look forward to returning full-time  in the fall!fall colors

SuperFood SaladAre you looking for a delicious salad that you can serve as a dinner? This salad incorporates an abundance of superfoods, which makes it filling enough to serve as your next meal! It has a wonderful flavor and is very colorful! If you have never tried adding cooked quinoa to your salad you are in for a real treat! I have never tried canned salmon before this salad and I was pleased at how delicious canned salmon can be! If you don’t want to use the salmon you could substitute beans or lentils or ever cooked chicken. We will be enjoying this superfood salad all summer!superfood salad

 

Superfood Salad

 

Ingredients:

 

Dressing:

 

6 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

2 tsp maple syrup

1 clove garlic, minced

½ tsp Dijon mustard

½ tsp sea salt

Ground pepper to taste

 

Salad:

 

9 cups of baby spinach leaves or other greens

2 cups finely chopped red cabbage

1 ½ cups cooked quinoa

1 cup blueberries

1 cup sprouts, broccoli or other

¼ cup unsalted Brazil nuts

1 6-7 oz can of wild salmon, preferably without bones

1 large avocado, peeled, pitted and cubedsuperfood salad

 

Prepare your dressing in a jar and shake to combine all dressing ingredients.

 

Combine all salad ingredients in a large bowl and toss to coat with the dressing. If you are making the salad several hours before dinner I would keep it chilled in the refrigerator and add the dressing just before serving.superfood salad

 

I love when I can find a meal that can be put together earlier in the day. When you get busy during the rest of the day it’s nice to know you have a refreshing salad waiting for you in the refrigerator. This superfood salad is a real winner! I hope you enjoy it as much as we did!superfood salad

Welcome to the Simple Homestead Blog Hop!

We are so glad that you have stopped by for a visit! We encourage you to look through some of the great posts shared by our readers and then take the time to read those that interest you. If you are adding to our list, thank you for sharing your homesteading, homemaking, and homeschooling posts with us. It’s so much fun to read your hints, tips, and happenings. We hope you have fun exploring all the great ideas everyone has shared with us.

 

Meet Our Great Co-hosts

Kathi at Oak Hill HomesteadFacebookPinterestInstagram

Dash at Bloom Where You’re PlantedFacebookInstagram

Sandra at Clearwater Farm – Facebook – Pinterest – Instagram

Leah at Busy Gals Homestead and Leah’s Lovely LopsFacebook
PinterestTwitter

Nancy at On the HomefrontFacebookTwitterPinterest

Featured Posts

Each week we’ll feature the most-viewed post from last week’s hop. Each host also features her own picks from the posts linked the previous week. Visit each of our blogs to see if you were featured this week.

Our most-visited post from last week’s hop was:
Canning Tips & Tricks

 

 Please stop by to congratulate the featured bloggers this week.

If you were featured be sure to pick up your Simple Homestead blog hop button below. Just highlight the text in the box and paste into your blog sidebar; the button will show up automatically.



Nancy On The Home Front

 

The Rules

You are invited to share your original homesteading, homemaking, and homeschooling posts. We have a few little rules:

  • Family friendly posts only!
  • No links to blog hops or posts dedicated to advertising products.
  • Please share posts that you haven’t linked up previously to keep the hop fresh.
  • Please visit other bloggers and let them know you found them here.
  • Please follow us by email! You’ll receive notice when the hop is open for business.
  • Only share content and photos that you have created or have permission to share.
  • By linking to this hop you are giving us permission to link back to your post and share one photo if you are featured.
  • Please note: Posts that don’t follow these few little guidelines will be deleted.


Let’s start hopping!


Veggie FlatbreadVeggie Flatbread

I’m always looking for tasty, quick dinners. Finding a quick dinner that is both delicious and healthy is a win-win. This Grilled Veggie Flatbread fits the bill; you use a pre-made crust and load it with whatever veggies are in season. The flatbread is spread with a mixture of ricotta and herbs and then topped with your vegetables. The flatbread can then be cooked on a grill or in your oven. Before serving top the flatbread with arugula or spinach and a little Parmesan. We enjoyed half for dinner and ate the leftovers for lunch the next day. I’m already looking forward to having it again with a different mixture of vegetables!Veggie Flatbread

 

Grilled Veggie Flatbread

 

Ingredients:

 

¾ cup Ricotta cheese

½ cup chopped fresh basil

¼ cup pitted and chopped Kalamata olives, divided

¼ tsp. black pepper

1/8 tsp. red pepper flakes

1 12 inch refrigerated unbaked whole grain flatbread crust

2 Tbsp. olive oil, dived

1 small bell pepper, thinly sliced

1 can artichokes hearts in water, drained and patted dry.

1 tomato, thinly sliced

3 cups baby arugula or spinach

2 Tbsp. grated Parmesan cheese

 

Directions:

 

Preheat your oven to 425 or prepare your grill for indirect grilling. In a medium bowl combine the ricotta cheese, basil, 2 Tbsp. olives, black pepper and pepper flakes. Place the flatbread o a baking sheet and brush with 1 Tbsp. olive oil. Spread the ricotta mixture evenly over the top.

 

Arrange the bell pepper, artichoke hearts, tomato and remaining olives over the ricotta on the flatbread. Bake on the baking sheet or place directly on the unheated side of the grill. Bake or grill until the flatbread is crisp on the bottom and the vegetables are heated, about 12-15 minutes.Veggie Flatbread

 

Remove from the oven and sprinkle with the remaining 1 Tbsp. Olive oil and top with the Parmesan cheese. Cut into 8 wedges and serve. Makes 4 servings.Veggie Flatbread The original recipe can be found on cleaneating.com.

 

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