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Curried Shrimp and Vegetable Noodle Stir-Fry Recipe

Curried Shrimp and Vegetable Noodle Stir-Fry recipe


This is a yummy noodle dish with shrimp and veggies. It has carrots, bell pepper, and snap peas. We use curry to make it taste really good. You mix everything in a pan and cook it to make a tasty meal.


200g flat rice noodles
2 tablespoons virgin coconut oil
450g raw peeled shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium carrots, thinly sliced
1 red bell pepper, diced
150g snap peas, trimmed
2 cloves garlic, minced
1 inch ginger root, minced
1 tablespoon curry powder
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
1/4 cup water
1/2 small bunch cilantro, leaves minced


Fill a large pot halfway with water and bring to a boil. Add noodles and soak for 10 minutes, then drain and rinse with cold water.
Pat the shrimp dry with paper towels. Season with salt and pepper.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add shrimp and cook until opaque, about 1-2 minutes per side. Transfer to a plate.
In the same skillet, add the remaining coconut oil. Stir-fry carrots, bell pepper, and snap peas for 3-4 minutes.
Add garlic and ginger to the skillet and cook for 1 minute.
In a bowl, whisk together curry powder, soy sauce, brown sugar, lime juice, and water to make the sauce.
Add the noodles and sauce to the skillet with the vegetables. Toss and cook until the noodles are warm and have absorbed the sauce, about 2 minutes.
Return the shrimp to the skillet, add cilantro, and toss everything together. Remove from heat.
Serve the stir-fry hot, divided between plates or bowls.

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