A delightful and quick shrimp stir fry with a flavorful garlic and ginger sauce.
Cook the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after cooking to prevent them from sticking together.
In a mixing bowl, toss the shrimp with a pinch of salt and let it sit for 5 minutes.
Letting the shrimp sit with salt enhances its natural flavor.
Heat sesame oil in a large skillet over medium heat. Add the garlic and ginger, and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until they turn pink and are cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Add the broccoli and carrots to the skillet and stir-fry until they are tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Stir in the soy sauce and hoisin sauce, mixing well to coat all ingredients.
Adjust the amount of sauce to your taste preference.
Add the cooked noodles to the skillet and toss everything together until well combined.
Use tongs to mix the noodles and ingredients thoroughly.
Serve the stir fry hot, garnished with sesame seeds or chopped green onions if desired.
Serve immediately to enjoy the dish at its best.
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