Tuesday, April 02, 2013
This makes one large serving - So adjust amounts to fit your needs... As I'm only eating one meal a day, and have two Green Smoothies the other two meals, this was perfect... I absolutely LOVE the Brown Rice Noodles in this dish... My inspiration for this dish, was day 2 of the Soy Challenge of the Virgin Diet I'm following... I found out yesterday, I don't like Miso!!! *LOL*
2 ounces Brown Rice Noodles (about 1/4 of a 8 oz. box)
2 TBS Olive Oil
3 Green Onions - sliced in half lengthwise, then sliced into 2" pieces
2 Cloves Garlic - sliced
4-6 Mushrooms - sliced
1/4 Red Bell Pepper - sliced
1/3 C Sugar Snap Peas
1 TBS Chinese Rice Wine
1 TBS Tamari
1 tsp Sesame Oil
10-12 Shrimp - Tail off, cooked, peeled & deveined (small 52-70 per 12 oz. bag)
Soak Rice Noodles in hot water for 6-8 minutes, drain
Heat Olive Oil in wok until hot
Stir fry Green Onions for 1 minute, then add Garlic for another 20 seconds or so.
Add Bell Pepper, Mushrooms and Sugar Snap Peas and stir fry about 2 minutes... You'll want them just a bit soft.
Add Rice Wine, Tamari and Sesame Oil, stir.
Add drained Rice Noodles and Shrimp. Continue to stir fry 2-4 minutes, until the shrimp is heated through.
Serve Tamari on the side to add as desired