A bright, flavor-packed stir fry that brings together tender shrimp, crisp market vegetables, and silky rice noodles tossed in a gingery soy–sesame sauce. It’s fast, fragrant, and full of layered Asian-inspired flavors — the kind of dish that feels special but comes together in minutes once everything is prepped. Perfect for busy weeknights or whenever you’re craving something bold and satisfying.
INGREDIENTS:
Noodles:
8 ounces rice noodles (Cover with boiling water, cover, and let stand 45 minutes. Drain.)
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon ginger, fresh and finely grated
1/2 bunch of green onions, shredded
1 tablespoon black bean chile paste
2 teaspoons mirin
Stir Fry:
12 medium-large white shrimp, peeled
2 garlic cloves, finely chopped
1 teaspoon smoked paprika
2 tablespoons olive oil
4 cooked artichoke hearts, quartered
1 celery stalk, thinly sliced
1/2 bunch green onions, sliced
1 carrot, peeled and cut julienne style
1/2 bunch fresh cilantro, roughly chopped
METHOD:
In a medium bowl, whisk together the soy sauce, sesame oil, sugar, ginger, green onions, black bean chile paste, and mirin. Add the softened rice noodles and toss gently until well coated. Set aside.
Heat the olive oil in a large sauté pan or wok over medium-high heat. Add the shrimp, garlic, and smoked paprika. Stir fry just until the shrimp begin to turn pink. Add the artichoke hearts, celery, green onions, and carrot. Stir fry for about 1 minute, keeping the heat high so the vegetables stay crisp-tender. Remove from the heat and fold in the cilantro.
Spoon the gingered soy noodles into bowls and top with the hot shrimp and vegetables.
SERVING SUGGESTIONS:
- Add a squeeze of lime or a drizzle of chili crisp for extra brightness and heat.
- Serve with sliced cucumbers or a quick sesame cabbage slaw for contrast.
- For a heartier version, add pan-fried tofu or extra vegetables like bok choy or snow peas.
- Excellent with a chilled citrusy white wine or sparkling water with lime.
SOURCE: Recipe courtesy of Chef Tony Baker, Montrio Bistro, Monterey CA
