Sunday, March 11, 2012
Tofu and Shrimp Thai Noodles
Tofu and Shrimp Noodle Stir Fry
1/2 container of tofu (firm)
9 med size shrimp, shell removed
1 egg, beaten
1 TB fresh ginger
3/4 cup bean sprouts
1/2 cup orange juice
1 TB fish sauce
1 TB brown sugar
2 TB soy sauce (reduced sodium)
Juice from 1/2 lime
1 TB rice wine vinegar
1 TB sesame oil
1 frozen cilantro cube
1. I find it easiest to prep everything in advance for this recipe, given how much chopping everything requires. Another preparation you can do is get your shrimp marinated. I just rinsed mine off, took the shells off, and put them in a bowl with some orange juice, 1 tsp garlic and some chopped scallion.
3. Heat a large nonstick pan and once it's hot, pour the marinated shrimp in, with all of its marinating juices. After a couple of mins, flip the shrimp over, and cook another few mins. Shrimp cooks fast, so you'll remove just before they're done and let them sit in a clean bowl until you're ready to add them to the stir fry again later.
5. Add another TB of the sesame oil and now you're ready for your veggies. You'll want to add the veggies in gradually, starting with those that will take the longest to cook - yellow pepper, carrots, for ex. Once those have cooked through, you can add the pea pods and bean sprouts.
8. At this point you could serve this dish with either noodles or rice - whichever you prefer. I like the noodles, and you'll just want to cook your starch according to the directions on the package!
This recipe could easily be made vegetarian too by omitting the shrimp and just using tofu.