Name: Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 3 sticks celery; 355 ml chicken or vegetable broth; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 3 limes; 1 ½ medium heads napa cabbage; 3 oranges; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; black pepper; brown sugar; cornstarch; extra virgin olive oil; fish sauce; flat rice (pad thai) noodles; soy sauce

Sweet & Sour Shrimp with Rice Noodles, Carrots and PeppersSweet & Sour Shrimp with Rice Noodles, Carrots and Peppers — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

6 medium carrots

3 sticks celery

355 ml chicken or vegetable broth

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

3 limes

1 ½ medium heads napa cabbage

3 oranges

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

black pepper

brown sugar

cornstarch

extra virgin olive oil

fish sauce

flat rice (pad thai) noodles

soy sauce

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then drain in a colander and rinse.

Wash and dry the fresh produce.

Peel the carrots; then using the peeler, run it along the carrot to make long, noodle-like strips. Seed and slice bell peppers into thin strips. Trim ends of celery and slice into small pieces. Transfer all to a large bowl.

Trim off and discard the ends of the green onions; cut the onions crosswise into small pieces. Add half of the onions to the bowl with the sliced vegetables (reserving the rest for garnish).

Peel and mince or grate the ginger. Peel and mince the garlic.

Heat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom.

Add the sliced vegetables, ginger, garlic, and black pepper to the pot. Sauté until soft, 6-7 minutes.

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.

Add the cabbage to the pot. Cook, stirring occasionally, until cabbage softens, 3-4 minutes.

Add the shrimp to the pot and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes.

Juice the limes into a small bowl. Add the cornstarch and whisk together.

Juice the oranges into the pot; add broth, sugar, soy sauce, and fish sauce. Bring to a boil over high heat, then stir in the cornstarch mixture. Reduce heat to low, add rice noodles, and simmer, stirring occasionally, until slightly thickened, 3-4 minutes.

Divide between bowls, garnish with remaining green onion, and enjoy!

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