Shrimp Stir Fry with Rice Noodles & Peanut Sauce (Low-Fructose/Gluten-Free)
Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients (My Favorite Brands)
1 pound shrimp, peeled and deveined
8 oz rice noodles
1 cup shredded or diced carrots
2 cups spinach (could also use chopped bok choy)
2 tablespoons garlic-infused olive oil
2 tablespoons sesame oil
Salt and pepper to taste
Optional garnishes: peanuts, cilantro, crushed red pepper flakes
Peanut Sauce:
3 tablespoons soy sauce or tamari
3 tablespoons peanut butter with no sugar added
3 tablespoons rice vinegar
1 tablespoon brown rice syrup
1 tablespoon fresh grated ginger or 1 teaspoon dried ginger
1/2 teaspoon crushed red pepper flakes
Instructions
Cook rice noodles according to package instructions.
In a small bowl, mix together the sauce ingredients (warming the peanut butter and rice syrup makes it easier to mix).
Heat garlic-infused olive oil in a large skillet or wok over medium-high heat.
Add shrimp to the skillet and add salt and pepper to taste. Cook until pink and opaque, about 2-3 minutes per side. Remove from pan.
Add the sesame oil to the pan. Sauté carrots for 3-4 minutes until tender-crisp. Add the spinach and cook 2-3 minutes until wilted (if using bok choy, add at the same time as the carrots). Return shrimp to the pan and add in the cooked rice noodles.
Pour sauce over the shrimp, noodles, and vegetables, and toss to coat evenly.
Cook for another minute, then remove from heat and serve hot. Garnish with peanuts, cilantro, or whatever else sounds good.
Fructose Forward
Try adding 1 cup of Chinese broccoli with the other vegetables. According to Monash, it’s safe in servings up to 1 cup before becoming high in fructans.
