Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
Rice Noodles with Seafood and Cabbage
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
6 Servings
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
6 Servings
Rice Noodles go especially well with shrimp and clams; and from slicing to stir-frying, it takes less than 30 minutes to have this healthy meal on your table.
Ingredients
- 1/2-16 oz bag (8 oz) Rice Noodles, any width
- 2 tablespoons canola oil
- 1 lb shrimp, peeled and deveined
- 1 bunch scallions, sliced on 1/2" diagonal
- 1 tablespoon Fish Sauce
- 4 cups julienned green cabbage, washed
- 1 red bell pepper, thinly julienned
- 1 tablespoon finely minced ginger
- 4 large cloves garlic, finely minced
- 2 tablespoons dry sherry
- 3 tablespoons soy sauce
- 1-10 oz can whole baby clams, not drained
- Optional garnish: chopped cilantro, whole cooked littleneck clams
Directions
- Soak Rice Noodles according to the package for sauté.
- In a large nonstick skillet or wok, heat oil over medium heat.
- Add shrimp, scallions and Fish Sauce. Stir-fry until the shrimp just turns opaque.
- Remove shrimp to a bowl with a slotted spoon.
- Add cabbage, red pepper, ginger and garlic. Stir-fry for one minute.
- Add sherry, soy sauce, clams with juice and drained Rice Noodles. Cook, mixing all together well, stirring constantly according to bag directions or until noodles are firm but tender.
- Add reserved shrimp. Toss to mix well. Serve at once garnished with cilantro and littlenecks, if desired.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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