This flavorful rice noodle recipe with shrimp and cabbage is a very easy, healthy dinner. We loved it!
Our PTA does fundraisers called “Count Me Ins.” Have you heard of them? People sign up to host some sort of party, event, or service, and other people sign up. There’s a fee for each slot, and all the money goes to the school while the host pays any expenses for the event. Last year I hosted a sangria party at my house, but this year I decided to offer weekly casserole delivery instead. It was a hit! For the next few weeks, I’m making and delivering casseroles to other families from our school. Last weekend I delivered two cabbage roll casseroles. Doubling the batch made a heck of a lot of casserole, and I didn’t have a pot big enough to triple it for us too. This meant making hot, tasty casseroles for others and then wondering what we were going to have for dinner!
After all that cooking and delivering, I decided I wanted a big bowl of noodles. Now, I love spaghetti with meat sauce as much as the next guy, but sometimes I want my noodles to be Asian inspired. That’s where these spicy rice noodles come in. The sweet, spicy sauce in this simple stir fry is so satisfying that you won’t even believe you’re eating healthy. We love this dish, and it’s a really quick and easy dinner.
I used the chili garlic sauce
Spicy Rice Noodle Recipe with Shrimp and Cabbage
- 8 ounces rice noodles also called pad thai noodles
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon brown sugar
- 1 head napa cabbage sliced into thin strips
- 1 small bunch of green onions sliced into 1/2" pieces
- 2 carrots thinly sliced
- 1 pound uncooked medium shrimp peeled
- Bring a large pot of water to a boil. Cook noodles according to package directions, drain, and set aside.
- In a small bowl, whisk together soy sauce, chili sauce, and brown sugar.
- Heat sesame oil in a large skillet over medium-high heat. Add green onions and carrots, and stir fry for 3 minutes. Add shrimp, and stir fry for 2 minutes longer, until shrimp are mostly pink.
- Add shredded cabbage and stir into shrimp and vegetables. Pour sauce over cabbage, and continue stirring in. (You might think this is too much cabbage and too little sauce, but the cabbage cooks down a lot and adds water to dilute the sauce.)
- When cabbage is mostly wilted, stir in cooked noodles until ingredients are well combined. Serve, slurp, and enjoy!
Adapted from Yakisoba Chicken at Allrecipes.com.
If you want your noodles to be less spicy, you can substitute hoisin sauce for the chili garlic sauce. If you make that change, be sure to use low-sodium soy sauce.
These are a few of my kitchen staples for Asian recipes (affiliate links):
Here are some other stir fry dinners you won’t want to miss: