A delicious and easy stir fry using rice noodles, veggies, and either shrimp, chicken, or pork or beef. This was a family favorite my Lola used to make, and I love how easy it is to throw together. —Madeline Hall
rice noodles (6-8 oz)
shrimp, peeled and deveined
rice wine vinegar (optional)
cloves garlic, minced
stalks carrots, chopped
medium onion, diced
green beans or corn for additional veggies (optional)
Soak rice noodles in warm water for 15-30 minutes. Drain completely, and set aside.
Heat a large frying pan with 1 tbl. of the oil on high heat. Add shrimp and season with 2 tbl of the soy sauce, vinegar, and black pepper. Cook until shrimp are completely done (should be pink and no longer clear). Remove from pan and set aside.
Add more oil if necessary and add vegetables. Cook until onions are clear and veggies are crisp on the outside. Add shrimp back in the pan and then add rice noodles, mixing everything together. Add remainder of soy sauce, additional black pepper if needed, and the rest of the oil. Cook on high heat and mix noodles with veggies and shrimp, until noodles are tender. Serve with a side of lemon and green onion!