“Elegant Gluten-Free Chinese Dinner for Two: Stir-Fried Shrimp and Vegetable Noodle Bowl”

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz gluten
• free noodles (e.g., rice noodles or udon)
• 12 large shrimp, peeled and deveined
• 1 cup mixed vegetables (e.g., bell peppers, carrots, snow peas, zucchini)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce substitute (e.g., tamari or coconut aminos)
• 2 tablespoons gluten
• free oyster sauce
• 2 tablespoons sesame oil
• Salt and pepper, to taste
• Green onions, for garnish
• Toasted sesame seeds, for garnish

Instructions

1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium high heat. Add the shrimp and cook until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining sesame oil, garlic, and ginger. Sauté for about 1 minute or until fragrant.
4. Add the mixed vegetables to the skillet and stir fry for 2 3 minutes, or until tender crisp.
5. In a small bowl, whisk together the soy sauce substitute and gluten free oyster sauce. Pour this mixture over the vegetables in the skillet, and stir well to combine.
6. Add the cooked noodles and shrimp to the skillet, and toss everything together until well combined and heated through. Season with salt and pepper to taste.
7. Transfer the noodle bowl to a serving dish, garnish with green onions and toasted sesame seeds, and serve immediately.

Chef’s Insight

For an extra touch, drizzle a little additional sesame oil on top before serving.

Notes

Feel free to customize this recipe with your favorite vegetables or noodles.