Thai Basil Shrimp & Noodles
Growing up on the water, my best friend (who had CF) and I would always go fishing, crabbing, and catch shrimp. As we got older, our tastes grew - this recipe exemplifies complex culinary flavors with seafood that is very easy to prepare. This recipe is chock full of vegetables, protein, and sodium - perfect for any CF’er with an adventurous palate!
By: Zachari B.
Nutrition information
Servings: 2
Amount per serving
- 624
Calories - 3013mg
Sodium - 35g
Protein - 271mg
Calcium
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp ginger
- 2 Tbsp lemongrass
- 2 c frozen Asian-style vegetable mix
- 1 lb shrimp
- 1/4 c basil
- 1/4 c vegetable or seafood stock
- 1 c flat rice noodles
- 2 Tbsp oyster sauce
- 2 tsp sugar
- 2 Tbsp soy sauce
- 1 tsp Sriracha hot sauce
Instructions
Step 1
Heat olive oil in wok. Stir-fry ginger and lemongrass for 2 minutes.
Step 2
Add shrimp and stir-fry until no longer translucent (will still be undercooked).
Step 3
Add frozen vegetables; stir.
Step 4
Deglaze wok by adding seafood stock.
Step 5
Add basil leaves, oyster sauce, sugar, soy sauce, and Sriracha.
Step 6
Add water to achieve desired consistency. Combine well.
Step 7
Meanwhile, prepare noodles to package instructions.
Step 8
Cook wok mixture until sauce forms a glaze (this will cook the shrimp the remainder of the way).
Step 9
Combine noodles with sauce and shrimp.
