Shrimp and broccoli rice noodles

You’d need about 30 minutes and a deep pan. Today’s recipe is based on noodles, also known as rice spaghetti, which are gluten free and cook much faster than regular spaghetti. Depending on the thickness cooking time is anywhere between 4 to 15 minutes. There is no such thing as “al dente” here. Boiled in salt water just like Italian spaghetti, noodles are served immediately. Noodles tend to stick together and love oil, especially sesame oil. After boiling they can be fried with vegetables, chicken, sea food and topped off with soy sauce and spices!

Ingredients

• 300 g noodles (4 portions)
• 200 g broccoli
• 20 cooked shrimp
• 1/2 cup soy sauce
• 50 ml olive oil
• 30 g butter
• 4 tsp ketchup
• 20 g fresh ginger

Instructions

1. In equal parts butter and olive oil we slightly fry the shrimp until golden.
2. Cook the broccoli under medium heat with some olive oil until they slightly soften, we need some crunchiness to them so don’t overdo this step.
3. Boil the noodles until ready, best to follow the instructions on the package.
4. In 3-4 Tbsp olive oil inside a deep pan we mix together our noodles, shrimp and broccoli. Fry under medium heat for about 2-3 minutes. At the end mix in the ginger, ketchup and soy sauce.
5. Enjoy!

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