Stir-Fried Shrimp with Rice Noodles

June 13, 2011


For kids who can’t have gluten in their diet, not being able to have things like pasta can be a bit of a bummer. But there’s no need to be completely deprived of all the fun when they can enjoy easy-to-prepare, gluten-free dishes like these Stir-Fried Chinese Brown Rice Noodles. Long strands of noodles mixed with a slightly sweet sauce and assorted asian veggies make the perfect dish for a family dinner or even school lunch the next day!


Stir-Fried Shrimp with Rice Noodles

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes


  • 1/2 Package Brown Rice Noodle (about 7 oz)
  • 2 Tbsp Low Sodium Soy Sauce or Braggs Amino Acids
  • 1 Tbsp honey
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water
  • 1 Tbsp vegetable or canola oil
  • 1 Garlic clove, minced
  • 1 Tsp ginger, minced
  • 1 Cup fresh snow peas, chopped
  • 1 Lb large raw shrimp, peeled and deveined
  • 1 Cup carrots, grated
  • 1 14-15 ounce can baby corn, cut into 1-inch pieces
  • 1 Tbsp toasted sesame seeds, optional


  • Take 1/2 package of rice noodles, break in half, and cook according to package directions.
  • In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside.
  • Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously.
  • Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink.
  • Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken.
  • Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through.
  • Serve.


Calories: 280kcal | Carbohydrates: 45g | Protein: 17g | Fat: 4g | Cholesterol: 95mg | Sodium: 1440mg | Fiber: 4g | Sugar: 6g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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