Lemongrass Ginger Chili Shrimp Noodles
This vibrant dish features succulent shrimp marinated in a zesty blend of lemongrass and ginger, stir-fried with crisp vegetables and tossed with tender rice noodles. A hint of chili adds a delightful kick, making it a perfect balance of fresh, aromatic, and slightly spicy flavors. It's a quick and satisfying meal that transports you to the bustling street food stalls of Vietnam.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
In a large bowl, combine the shrimp with minced lemongrass, grated ginger, minced garlic, sliced chili, fish sauce, lime juice, and soy sauce. Marinate for at least 15 minutes.
~15 min - 2
Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp and stir-fry until pink and cooked through, about 3-5 minutes.
~5 min - 4
Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
~4 min - 5
Add the cooked rice noodles and chopped scallions to the skillet. Toss everything together to combine and heat through, about 2 minutes.
~2 min - 6
Serve immediately, garnished with fresh cilantro.
Tips
- For extra flavor, you can reserve some of the marinade from the shrimp and add it to the skillet during the last minute of cooking.
- If you prefer less spice, remove the seeds from the chili before slicing, or omit it entirely.
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