Rice Noodles with Stir-Fry Sauce
by Editorial Staff
Stir-fry sauce is made with shrimp, bell pepper and celery. Served with rice noodle sauce.
Cook: 15 mins
Servings: 4
Ingredients
- Large boiled shrimps (peeled) – 330 g
- Rice vermicelli – 230 g
- Stalked celery – 2 stalks
- Bulgarian red pepper – 1 pc.
- Green onions – 1 bunch
- Peanut butter – 2 tbsp
- Peanuts – 1/3 cup
- Chili pepper (cut into strips) – 1 pc.
- Lemongrass herb, stem (crushed) – 1 pc.
- Fish or chicken broth – 1.75 cups
- Coconut milk – 1 glass
- Thai fish sauce – 2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Fresh cilantro (chopped) – 3 tbsp
Directions
- Wash and chop green onions and celery. Peel the bell peppers and cut into strips.
- Boil the noodles until tender, according to the instructions on the package. Drain.
- Heat a wok or other large skillet over high heat. Pour in oil, add peanuts and fry, stirring occasionally, for 1-2 minutes, until golden brown. Transfer the nuts to a plate.
- Put celery, onions and bell peppers into the same pan, fry over high heat, stirring occasionally, for 1-2 minutes. Then add chili, lemonade, broth, coconut milk and fish sauce, bring to a boil.
- Add the shrimp to the pan and bring to a boil. Add salt and pepper to taste. Put the noodles in this sauce, mix.
- Serve the noodles with sauce in serving bowls, sprinkled with cilantro and peanuts.
Bon appetit!
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