vegetable stir fry with rice noodles and shrimp

Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 15-20 minutes
Ingredients:
For the Shrimp:
1.5 lbs large shrimp, peeled and deveined
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp ginger powder
Pinch of red pepper flakes (optional)
For the Rice Noodles:
8 oz dried flat rice noodles (Pad Thai style or similar)
Hot water (for soaking)
For the Vegetables (Chop all into similar bite-sized pieces):
2 tbsp olive oil or vegetable oil (for cooking)
1 large head broccoli, cut into florets
2 carrots, peeled and thinly sliced or julienned
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, thinly sliced
1 cup snap peas or snow peas
Optional: 1 cup sliced mushrooms, 1 cup baby corn, 1 cup sliced water chestnuts
For the Stir-fry Sauce:
1/2 cup low-sodium soy sauce
1/4 cup chicken or vegetable broth
2 tbsp oyster sauce (optional, but adds great depth)
2 tbsp brown sugar (or honey/maple syrup)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
1 clove garlic, minced (or 1/2 tsp garlic powder)
1/4 tsp black pepper
1.5 tbsp cornstarch (dissolved in 2 tbsp cold water)
For Garnish (Optional):
Chopped green onions
Toasted sesame seeds
Lime wedges
Instructions:
Prepare Rice Noodles:
Place rice noodles in a large heatproof bowl. Pour enough hot (not boiling) water over them to fully submerge. Let them soak according to package directions (usually 10-15 minutes) until tender but still slightly firm (al dente). Drain thoroughly and set aside. You can toss them with a tiny bit of oil to prevent sticking if desired.
Marinate Shrimp:
In a medium bowl, combine the peeled and deveined shrimp with 1 tbsp soy sauce, 1 tsp sesame oil, garlic powder, ginger powder, and red pepper flakes (if using). Toss to coat and set aside.
Prepare Vegetables:
Chop all your vegetables and keep them in separate bowls or a large platter for easy access.
Make the Stir-fry Sauce:
In a medium bowl, whisk together the 1/2 cup soy sauce, broth, oyster sauce (if using), brown sugar, rice vinegar, sesame oil, fresh ginger, minced garlic, and black pepper.
In a small separate bowl, whisk the cornstarch with 2 tbsp cold water until smooth. Add this slurry to the main sauce mixture and whisk well. Set aside.
Cook on the Blackstone Griddle:
Heat Griddle: Preheat your Blackstone griddle to medium-high heat. You’ll want one zone slightly hotter for searing and another slightly less hot for keeping things warm.
Cook Shrimp: Add 1 tbsp oil to a hot section of the griddle. Add the marinated shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Do not overcook. Once done, push the shrimp to a cooler zone of the griddle or remove to a clean bowl temporarily.
Cook Vegetables: Add 2 tbsp oil to the hot section of the griddle. Add the harder vegetables first (broccoli, carrots, onions). Stir-fry for 3-4 minutes, constantly moving them around with your spatulas.
Add Softer Veggies: Add the bell peppers, snap peas, and any other softer vegetables (mushrooms, baby corn). Continue to stir-fry for another 3-5 minutes, until all vegetables are crisp-tender.
Combine and Add Noodles: Bring the cooked shrimp back to the main cooking area with the vegetables. Add the drained rice noodles to the griddle.
Sauce It Up: Give the prepared stir-fry sauce a quick whisk to ensure the cornstarch is mixed in. Pour the sauce evenly over the shrimp, vegetables, and noodles on the griddle.
Toss and Thicken: Using your griddle spatulas, quickly toss everything together, ensuring the noodles and all ingredients are coated in the sauce. Continue to cook for 1-2 minutes, allowing the sauce to thicken and become glossy.
Serve:
Portion the stir-fry onto plates or into serving bowls. Garnish with chopped green onions, sesame seeds, and a lime wedge if desired. Serve immediately.