Rice Noodles with Shrimp & Snow Peas

Noodles are one of my go to dishes when I need a quick hot meal. Toss in some vegetables and a bit of shrimp, and you’ll have a mouth-watering meal in 30 minutes or less!

Rice Noodles with Shrimp & Snow Peas | healthynibblesandbits.com

Disclosure: I received an OXO Non-Stick Pro Saute Pan + Cover as part of the #OXOCookware campaign. 

You know the term “cat lady”? I feel like I’m a bit like a cat lady but with kitchen gadgets and cookware. Take a quick peek in my kitchen drawers and you’ll find a strawberry huller, 3 kitchen thermometers, a cake tester, 3 types of decorating dispensers, a sugar duster, a garlic press, a pastry cutter, and a deep tea diver. Open my cupboards, and you’ll find 25 different mugs, none of them matching. I’m a Class A KGC (kitchen gadgets/cookware) lady.

I’m reading into the tea leaves, and I see that I will need one big kitchen reorganization come spring cleaning time. The game plan: keep the essentials and quit faffing around with pans and casserole dishes I never use.

Rice Noodles with Shrimp Snow Peas | healthynibblesandbits.com

Of all the gadgets and gizmos in my kitchen, the thing I can’t part with is a good, deep sauté pan. If my house was burning down, I would grab it and go. The sauté pan is HUGE fixture of my kitchen. You all know how I love my stir fries, and I when I get cooking, I want to throw in everything under the sun. But cook a stir fry in a shallower pan, and I’ll produce a hurricane of a mess on my stovetop. I’ll keep my stir fries in the confines of a walled sauté pan, thank you very much.

Non Stick Pro

I was super excited when the lovely people at OXO sent me this Non-Stick Pro Saute Pan. Not only is it a new kitchen thing to add to my collection, but it’s something that would get a ton of mileage here. Yes, I love that the sauté pan is deep, but the fact that it’s non-stick is also clutch. The pan has a 3-layer non-stick coating, so I don’t have to use as much oil when I’m cooking. Hello, meals with fewer calories! Plus, the non-stick surface makes cleanup for the pan such a breeze. 

The price point may be a bit high for some of us, but this pan is a great sturdy piece that will last for a long while. And it does more than stir-fries. For those days when I feel like roasting a bit of meat, I could sear it in the pan and stick it right in the oven (the pan is oven safe up to 430 degrees F). Yup, this pan will get so much mileage in my house. 

Rice Noodles with Shrimp & Snow Peas | healthynibblesandbits.com

This noodle dish is quickly becoming a favorite of mine. Instead of going the usual soy sauce + oyster sauce route, I decided to blend chili garlic sauce and hoisin sauce together. The vinegary taste of the chili garlic sauce mixes so well with sweet hoisin sauce. Don’t have any of these sauces on hand? Skip it! Just add some soy sauce and sugar to the noodles, and you’ll have one tasty bowl of noodles!

Rice Noodles

Rice Noodles with Shrimp & Snow Peas

Serves 4.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Recipe Image

Ingredients

  • 8 ounces (225g) dry thin rice noodles
  • 2 TBS olive oil
  • 1 pound (450g) shrimp, shelled and deveined
  • 1/2 small yellow onion, sliced
  • 6 ounces (170g) snow peas
  • 1 1/2 cups (125g) mung bean sprouts
  • 1 TBS hoisin sauce
  • 1 TBS chili garlic sauce
  • 1 TBS low-sodium soy sauce
  • 1 green onion, sliced
  • 1/2 tsp garlic powder
  • 1 tsp red pepper flakes (optional)

Instructions

  1. Soak the noodles in boiling hot water for 5 to 10 minutes.
  2. Heat a tablespoon of olive oil in a sauté pan over medium-high heat. Add the shrimp and let it cook for 5 to 7 minutes, or until the shrimp curls and turns orange. Pour the cooked shrimp on a plate, and wipe the pan down with a towel.
  3. Heat another tablespoon of olive oil in the pan. Add the onions. When they start to turn translucent, add the snow peas. Cover the pan with a lid for 2 to 3 minutes. If it looks like the pan is very dry, add a few tablespoons of water. Uncover the pan and add the mung beans sprouts and stir for another minute or two.
  4. Add the noodles, sauces, green onion, and garlic powder. Stir everything for another two minutes. Mix in the shrimp and red pepper flakes. Serve immediately.
Recipe Type: lunch, dinner
7.6.4
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https://healthynibblesandbits.com/rice-noodles-shrimp-snow-peas/

Rice Noodles with Shrimp & Snow Peas | healthynibblesandbits.com @oxo

Thank you very much OXO for helping to make this post happen! Visit here for more information about the new OXO Non-Stick Pro line.

45 thoughts on “Rice Noodles with Shrimp & Snow Peas

  1. Amanda Paa
    okay, since i'm the cat lady, you can be the kitchen gadget lady and give me all the details about awesome products like this pan! sounds like i need to put one on my wish list. i love the sound of these noodles and i've been trying to incorporate more seafood into our meals. thank you for the recipe!
    Reply
  2. Maggie
    This is such a comforting dish and my type of dinner! I like the idea to blend hoisin sauce into garlic chili sauce. Sounds so good! Btw, love the nonstick skillet. I use my nonstick skillet more than the wok, because it generates less smoke and I can use less oil. Sharing of course :)
    Reply
    1. Lisa Post author
      Yes! I can't actually have a standard wok in my apartment because the burners on my stove are those electric ones. This saute pan is such a great substitute!
      Reply
  3. Tina Muir
    hahahaha love that analogy to the cat lady with your gadgets, I hear you! i feel like that a lot. i never have enough cupboard space for all my gadgets. This sounds wonderful! Love the combination, exactly the kinda meal I love! Thanks for sharing :)
    Reply
    1. Lisa Post author
      Yay! Let me know if you try it! Even if you don't, rice noodles are awesome to stock in the pantry.
      Reply
  4. Mary
    Kitchen gadgets are to best, I have my eye on a pineapple cutter, food scale, and fancy candy thermometer. Noodle are super versatile, perfect for a quick snack or as the star of the show. Great recipe.
    Reply
  5. Marissa
    Wow, loving the flavors in this Lisa! And so simple!! That sounds like quite a gadget drawer you have. ;) If you don't have a mango splitter, you might want to add that to your collection too.
    Reply
  6. Miki Hancock
    I just made this and it is delicious! I left the noodles a little to long in the water so they were a little sticky. Do you have the nutritional breakdown? Thank You!
    Reply
    1. Lisa Post author
      Hi Miki, So glad they worked out for you! I don't have nutritional breakdowns of my recipes on my blog, but I am working on it!
      Reply
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    1. Lisa Post author
      Hi Sarah, If you want to keep things light, I'd make some steamed vegetables (broccoli, carrots, cabbage, zucchini, etc.). I also like making this tofu appetizer to go with my stir fries (http://159.203.224.87/10-minute-tofu-appetizer/). It's a cold tofu dish, and it's a bit garlicky, but it's one of my favorites. Hope you enjoy the rice noodles! Lisa
      Reply
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  10. Karla
    This looks delicious and can't wait to try it but...I don't think you can classify this as gluten-free as both the hoisin sauce and soy sauce contain gluten. They do make gluten-free soy sauce, which I will be using in this, but I haven't been able to find a gluten-free hoisin sauce as of yet.
    Reply
    1. Lisa Post author
      Hi Karla, thank you very much for your message and for bringing the hoisin sauce to my attention. I've removed the gluten-free labels to this recipe. For now, just use gluten-free soy sauce for the recipe. Hope you enjoy it!
      Reply
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