This is an incredibly light stir-fry that boasts a ton of fresh flavor and a unique sauce. It is gluten-free and packs extra nutrition from the spinach.
My husband went absolutely crazy over this dish and said it was the best shrimp dish I have ever made. We both devoured our warm bowl of noodles and felt totally satisfied but not stuffed. I wasn’t even planning on blogging about it but he said it was so good that I had to share. So, enjoy!
Serves 2
Ingredients
- 4 oz. brown rice noodles (I use this angel hair variety http://www.anniechun.com/node/851)
- 12 cooked shrimp, peeled & deveined (I use frozen shrimp and thaw under the sink just before adding to pan)
- 1 tbsp canola oil
- 6 green onions, diced
- 1 shallot, diced
- ½ fennel bulb, diced (about ¾ cup)
- ½ tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp butter
- 3 tbsp white wine
- 3 tbsp low-sodium chicken stock
- ½ cup fresh basil, rinsed and diced
- 4 cups fresh spinach leaves
- 2 cloves fresh garlic, pressed
Preparation
- Bring 4 cups of water to boil and add brown rice noodles
- Cook for 2-4 minutes (according to package instructions) then strain in sink and set aside
- In a large sauté pan add oil, shrimp, shallot, green onions and fennel and sprinkle with salt and pepper (sauté for about 5 minutes)
- Add butter, white wine and chicken stock and let simmer for about 5 minutes
- Just before serving, add basil, spinach and garlic and stir until spinach leaves just begin to wilt (about 3 minutes)
- Serve noodles in large bowls and top with shrimp stir-fry and broth from sauté pan
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