Stir Fry of Asian Cabbage, Shrimp and Rice Noodles

Shrimp Stirfry Edited


  • 4 Tbsp. Canola Oil
  • 20 Shrimp - 21 to 25 size, peeled and de-veined
  • 3/4 Cup onions - thinly sliced
  • 3 Cups Savoy cabbage - shredded
  • 1 Cup broccoli florets
  • 1 Cup carrots - shredded
  • 3/4 Cup sweet chile sauce
  • 4 Oz. rice noodles - soaked in hot water for 20 minutes, drained


  1. Heat a saute pan or wok on medium high heat.
  2. Add vegetable oil to pan and add the shrimp, cooking for about 1 minute on each side. Remove the shrimp from the pan and add the onions, cabbage and broccoli.
  3. Cook over high heat tossing to evenly wilt, for about 2 minutes. Add the water and cover and allow to steam for about 1 minute.
  4. Remove the lid and allow any remaining moisture to evaporate. Add the carrots and sweet chile sauce.
  5. Bring to a boil and return the shrimp to the pan. Add the vinegar.Add the noodles and toss to evenly coat and reheat.
  6. Serve with rice, scallions, and crispy Asian noodles. Enjoy!

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