With a quick 20-minute cooking method, this easy recipe has a flavorful (yet kid-friendly!) Asian sauce.
Ingredients: – Shrimp – Rice noodles – Veggies – Garlic – Orange juice, honey, reduced-sodium soy sauce, and ginger make up the sauce ingredients.
Mix together the dressing: Add the orange juice, oil, honey, and soy sauce to a medium bowl or jar and mix well. Cut veggies.
Warm a large skillet over medium heat. Add the oil. When warm add the garlic. Stir to coat and cook for 2 minutes.
Add the vegetables and stir to coat with the oil. Cover and cook for 4 minutes. Peel and devein shrimp, if needed.
You can use fresh or frozen shrimp. If using frozen shrimp, thaw it according to package directions before you start cooking.
Add the shrimp, cover, and cook for another 4-6 minutes, stirring occasionally, or until the shrimp is cooked through and the vegetables are just tender.
Meanwhile, prepare the rice noodles according to the package directions. Drain.
Add the noodles to the skillet with the shrimp and vegetables. Add a little of the dressing at a time, tossing to coat.
The noodles will absorb it as they sit, so you may want to serve some on the side. Serve warm with desired toppings.
Cut up the noodles and shrimp for toddlers and little kids to ensure they are easy to chew.
You can store any leftovers for up to 3 days in the fridge in an airtight container. Warm it gently in short increments to avoid overcooking it.