Spicy Basil Shrimp & Rice Noodle Stir-Fry
with Bell Pepper & Scallions
- Soy
- Shellfish
- Sesame
Silky rice noodles are tossed with stir-fried chicken, bell pepper, and onion in a glossy, spicy Thai-inspired basil sauce spiked with sweet vegetarian oyster sauce and fiery Sriracha. This bold, umami-rich stir-fry is ready to eat in just 30 minutes.
Ingredients
4 tablespoon
Vegetarian Oyster Sauce
(Contains: Soy)
5 teaspoon
Rice Wine Vinegar
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
6 ounce
Thick Rice Noodles
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
4 unit
Scallions
1 unit
Bell Pepper
3 teaspoon
Sriracha
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of water to a boil. Add a large drizzle of oil to water as it comes to a boil. Wash and dry produce.
Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 6-7 minutes. TIP: Stirring the noodles while cooking will prevent them from sticking together.
Drain and rinse the noodles thoroughly under cold water for at least 30 seconds. Return to pot and drizzle with oil.
While noodles cook, trim scallions; thinly slice greens and cut whites into 1-inch pieces. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
In a small bowl, combine basil paste, oyster sauce, vinegar, sesame oil, Sriracha, and 2 tsp sugar (4 tsp for 4 servings).
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large, preferably nonstick, pan (large high-sided pan for 4 servings) over medium-high heat. Add scallion whites, chicken, salt, and pepper. Cook, stirring occasionally, until scallions are lightly charred and chicken is browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Turn heat down to medium and add drained noodles, oyster-basil sauce, and ½ cup water (¾ cup water for 4 servings). Cook, stirring, until combined, 1-2 minutes. (TIP: If noodles are stuck together, break up with spoon in sauce. If noodles seem dry, add another drizzle of oil.) Remove from heat and add chicken-scallion mixture; toss until coated.
Heat a large drizzle of oil in same pan over medium-high heat. Add onion and bell pepper. Cook, stirring occasionally, until browned and tender, 4-5 minutes.
Add garlic-ginger scallion paste; cook, stirring, until fragrant, 30-60 seconds.
Reduce heat under pan with veggies to medium; add noodles, spicy basil sauce, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until combined, 1-2 minutes. TIP: If noodles are stuck together, break up with a spoon. If noodles seem dry, add another drizzle of oil.
Remove from heat; return chicken mixture to pan. Toss until evenly coated.
Stir in scallion greens.
Divide stir-fry between shallow bowls and serve.
