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Spring Freshness - Week 2 - Black rice noodle shrimp and vegetable stir fry

Spring is here!!! Some of the many things things I love about spring are that beautiful shade of green the grass takes on after a long and sometimes gray winter, the beautiful wildflowers as they burst into color, the warm sunny days, the fresh evening breeze, but most of all, I love how suddenly there is an abundance of fresh vegetables, fruits and herbs in dazzling vibrant colors. Spring makes me think of quick, healthy and delicious salads and soups. I am kicking off spring with my spring freshness series. I will be sharing several healthy, fresh and delicious recipes which will dazzle your taste buds, but go easy on your waistline as swim season rolls around. Today I will be sharing my recipe for black rice noodle shrimp and vegetable stir-fry. Enjoy!!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients (serves 4)

0.9lbs/14oz/400g black rice noodles

1lb/16oz /454g fresh shrimp, washed

¼ cup low sodium teriyaki sauce

2 tablespoons canola oil or grapeseed oil

2 cloves garlic, minced

2 carrots, sliced thinly

1 head broccoli, cut into florets

½ red onion (½ cup), sliced thinly

½ cup scallions or green onions, sliced thinly

¼ red and yellow pepper (¼ cup), sliced thinly

1 teaspoon fresh ginger, grated

1 teaspoon sesame seed oil


  1. Marinate the shrimp in ¼ cup of teriyaki sauce for 15 minutes

  2. Cook the noodles in boiling water for 5 minutes then strain and put in a bowl of cold water to prevent it from sticking together

  3. Heat the oil in a wok over medium heat and cook the shrimp along with the marinade for 5 minutes

  4. Add the garlic and fry for 1 minute, then add the carrots, broccoli, onions, scallions or green onions, bell peppers, ginger and sesame seed oil, then cook for about 8 minutes

  5. Strain the cold water from the soba, then add the soba to the wok and cook for 2 minutes before removing from heat

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