6. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes. Divide rice between plates, then top with green beans and shrimp. Last weekend I took it upon myself to clean up the pantry, and that’s one of my least favorite things to do. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. 4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink. 5. Cook until shrimp are firm and opaque, 3-4 minutes. Garnish with scallion greens and sesame seeds. … Slurpable rice noodles are stir-fried with veggies, dressed in savory hoisin sauce, and served with a sprinkling of roasted peanuts to make these easy and flavor-packed vegan hoisin noodles. For Hoisin: 300g prawns / shrimp (mine were cooked, but raw is fine) 4tbsp hoisin sauce 1tbsp soy sauce 1tbsp rice wine vinegar For rice: 200g long grain rice five spice seasoning to your liking soy sauce to your liking 2 beaten eggs 100g frozen peas & sweetcorn chopped spring onions / … milk, hoisin sauce, sea salt flakes, gai lan, rice noodles, pork mince and 8 more Noodles with Tofu, Bok Choy and Hoisin Sauce QuickbiteChef onion, garlic cloves, hoisin sauce, firm tofu, ginger, Chinese 5 spice powder and 13 more Add shrimp mixture and a drizzle of oil to same pan over medium-high heat.