Stir-fries are quick & healthy and this one delivers on flavour! Sweet, succulent shrimp and vibrant veggies are tossed in a sweet garlicky sauce. Serve with rice noodles, keep it traditional with white rice, or make it low-carb with cauliflower rice, it’s up to you!
Ingredients
1/2 pkg (14 oz/400 g) rice noodles
8 cups boiling water
1 pkg Sweet Garlic Chicken Seasoning
1/2 cup water
1/2 tbsp cornstarch
2 tbsp sesame oil (divided)
1 pkg (340 g) frozen, peeled shrimp (thawed)
2 cups frozen edamame (thawed)
2 bunches broccolini
2 cups shredded purple cabbage (about 1/4 head)
Preparation
In a large bowl, combine noodles and boiling water. Ensure noodles are completely submerged. Every few minutes, give the noodles a stir to ensure even cooking. Noodles take approximately 6 min to cook.
Meanwhile, in another bowl, stir seasoning with water, cornstarch, and 1 tbsp sesame oil. Set aside.
Over high heat, heat remaining 1 tbsp oil in wok. Add shrimp, broccolini, and edamame. Stir-fry about 3 min or until shrimp are cooked.
Add reserved seasoning mixture and cabbage; stir-fry, about 1 min, until cabbage is slightly wilted.
Drain and rinse noodles; place on large serving platter and top with prepared stir-fry.
