Rice Vermicelli and Shrimp

Who doesn't love a good stir-fry? Toss in some springy, chewy rice vermicelli with lightly seasoned shrimp and supper is ready in a flash!

Ingredients:

8 oz (300 g) rice vermicelli

2 tbsps vegetable oil

2 tsps fresh minced ginger

3 tsps minced garlic

2 cups bagged coleslaw, shredded cabbage or bean sprouts

1/2 yellow bell pepper, sliced

1/2 red bell pepper, sliced

1 tbsp soya sauce

1 tbsp oyster sauce

11 oz ( 320 g) shrimp (I used size 51/60)

1/2 tsp 5 spice powder

1/2 tsp Old Bay seasoning

green onion and sesame seeds to garnish

Toss the shrimp with the 5 spice powder and Old Bay and set aside. Prepare the rice vermicelli as directed on package then rinse and toss with a little oil. These ones just needed some boiling water to soak in for a few minutes, so easy!

Heat wok or skillet to medium and add 2 tbsps vegetable oil. Cook the shrimp, garlic and ginger until the shrimp are pink. Add the cabbage and peppers and stir fry for 2-3 minutes.

Add the noodles to the wok along with the soya and oyster sauce. Toss together to heat the noodles through.

Garnish with sliced green onions and sesame seeds.

Makes 3 servings

And if you're interested in the corn you see in the picture, check out this recipe 🠇

https://hotandcoldrunningmom.blogspot.com/2023/04/asian-corn-on-cob.html

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