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Dinner recipe · from the recipe book

Citrus Ginger Shrimp Rice Noodles

Springy rice noodles and plump shrimp tossed with crisp-tender broccoli and carrots in a bright orange-lime ginger glaze.

Citrus Ginger Shrimp Rice Noodles

Ingredients

  • 8 oz225 gRice noodles, dry
  • 1¼ lb570 gShrimppatted dry
  • 3¾ cups florets350 gBroccolicut into small florets
  • 3 medium180 gCarrotscut into thin matchsticks
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • ¾ cup (180 ml)180 gOrange juice
  • 2 tbsp30 gLime juice
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1 tbsp10 gCornstarch
  • 2 tbsp28 gCanola oildivided
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • ¼ cup60 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2¾ tsp8 gSesame seeds

Steps

  1. Before cooking, cut the broccoli and carrot, slice the green onion, mince the garlic, grate the ginger and pat the shrimp dry.
  2. Soak the rice noodles in very hot tap water for 8 to 10 minutes until pliable, then drain and rinse with cool water.
  3. Make the sauce: whisk the orange juice, lime juice, soy sauce, honey, cornstarch, toasted sesame oil and red pepper flakes in a bowl.
  4. Heat half of the canola oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque (145°F, 63°C). Move the shrimp to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the broccoli, carrot and water, cover and steam-fry 3 minutes until crisp-tender and the water has evaporated.
  6. Add the garlic, ginger and green onion whites and stir 30 seconds until fragrant.
  7. Stir the sauce again, pour it into the skillet and cook about 1 minute until glossy and thickened.
  8. Add the drained rice noodles and the shrimp and toss 1 to 2 minutes until coated and hot.
  9. Serve topped with the green onion greens, cilantro and sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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