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How this works
Servings: 2
Calories: 493kcal
Ingredients
- 8 cups plus 3/4 cup water, plus more as needed
- 8 ounces rice noodles, as thick as you can find
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons sriracha, or to taste
- 1 tablespoon dark brown sugar
- 3 large eggs
- Salt
- 5 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- 2 1/2 cups bite-sized broccoli florets
- 1 bunch of scallions (light and dark green parts separated), thinly sliced
- 4 garlic cloves, minced
- 1/2 cup loosely packed Thai or Italian basil leaves, roughly chopped
- 1 tablespoon fresh lime juice (from 1 lime)
- Lime wedges, for serving (optional)
Instructions
- Soak noodles: Bring 8 cups water to a boil in a large pot. Remove pot from heat and add rice noodles. Stir well so they don’t stick, then let soak, stirring frequently, until soft and al dente. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)
- In a medium bowl, whisk together oyster sauce, soy sauce, fish sauce, sriracha, brown sugar and ¼ cup of the water.
- In small bowl, beat eggs with 1/8 tsp salt.
- Heat 1 Tbsp of oil in a large (12-inch) nonstick skillet or wok over medium-high heat until shimmering. Add shrimp and sprinkle with 1/8 tsp salt; cook, tossing occasionally, until shrimp are opaque and just cooked through, about 2 mins. Transfer shrimp to large bowl.
- Add 1 Tbsp of oil to skillet; add eggs and scramble until cooked through. Transfer eggs to bowl with shrimp.
- Add broccoli to pan along with 1/8 tsp salt and remaining ½ cup water. Cover and steam until cooked through, about 2 mins. Transfer broccoli to bowl with shrimp and eggs. Discard excess water from pan and wipe it clean.
- Return pan to stove, increase heat to high, and add remaining 3 Tbsp oil. When oil is shimmering, add light scallions and garlic and cook, stirring constantly, until fragrant, about 1 min.
- Add noodles and sauce and toss until noodles absorb sauce and are tender, 3 to 5 mins. If noodles remain a bit tough, add 2 Tbsp water and continue to toss and cook until tender.
- Add shrimp, eggs, broccoli, dark scallions, basil and lime juice, and toss until heated through. Taste and adjust seasoning if necessary. Serve immediately with lime wedges, if desired.
Notes
Adapted from Once Upon a Chef Weeknight/Weekend © 2021 by Jennifer Segal. Reproduced by permission of Clarkson Potter. All rights reserved.Nutrition
Calories: 493kcal | Carbohydrates: 25g | Protein: 31g | Fat: 29g | Sodium: 2342mg | Fiber: 2g | Sugar: 1g
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Comments
I made this recipe for dinner this evening. I discovered that a few things kept me from giving five stars. First, the amount of rice noodles. 8 oz. of uncooked rice noodles by volume turns into a large amount of cooked rice noodles. Second, I think the recipe should state the size of the shrimp used instead of the vague term “large.” I found 21-25 to be a good size. The next thing I realized is the instruction to cook the scallions and garlic on high until they’re “fragrant.” That’s really hard to do. With the heat source on high, scallions and garlic burn almost instantly. I had to make a second batch of them due to the first one charring seconds after they hit the pan.
I set the heat to medium low and got much better results. Finally, although I like the end result, I took a sample and added some ginger to it. This took the flavor profile to a much tastier level! I will make this again but with the edits I mention here.