Shrimp & Broccoli Phở Xào
Shrimp & Broccoli Phở Xào
Ingredients
For the Noodles
- 8 ounces dried flat rice noodles, (phở noodles)
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Stir-Fry
- 1 pound large shrimp, peeled and deveined
- 4 cups broccoli florets
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tablespoon ginger, grated
- 2 tablespoons canola oil, divided
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
- sriracha, as needed
Instructions
- 1
Prepare the rice noodles: Bring a large pot of water to a rolling boil. Add the dried flat rice noodles and cook according to package directions until al dente, usually 5-7 minutes. They should be pliable but still have a slight bite. Drain immediately and rinse thoroughly with cold water to prevent sticking. Toss with 1 teaspoon of canola oil to keep them from clumping. Set aside.
⏱️ 10 min
- 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, granulated sugar, rice vinegar, sesame oil, and white pepper until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Blanch the broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 1-2 minutes, until bright green and slightly tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process. Drain well and set aside.
⏱️ 5 min
- 4
Cook the shrimp: Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set aside.
⏱️ 4 min
- 5
Sauté aromatics: Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, sliced shallot, and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Combine and stir-fry: Add the drained rice noodles and blanched broccoli to the wok. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. Add the cooked shrimp back to the wok and toss gently to combine.
⏱️ 4 min
- 7
Serve: Divide the Shrimp & Broccoli Phở Xào among serving plates. Garnish with fresh cilantro and serve immediately with lime wedges and sriracha on the side, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Broccoli Phở Xào
For the Noodles
- 8 ounces dried flat rice noodles, (phở noodles)
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Stir-Fry
- 1 pound large shrimp, peeled and deveined
- 4 cups broccoli florets
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tablespoon ginger, grated
- 2 tablespoons canola oil, divided
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
- sriracha, as needed
Instructions
- 1
Prepare the rice noodles: Bring a large pot of water to a rolling boil. Add the dried flat rice noodles and cook according to package directions until al dente, usually 5-7 minutes. They should be pliable but still have a slight bite. Drain immediately and rinse thoroughly with cold water to prevent sticking. Toss with 1 teaspoon of canola oil to keep them from clumping. Set aside.
⏱️ 10 min - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, granulated sugar, rice vinegar, sesame oil, and white pepper until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Blanch the broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 1-2 minutes, until bright green and slightly tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process. Drain well and set aside.
⏱️ 5 min - 4
Cook the shrimp: Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set aside.
⏱️ 4 min - 5
Sauté aromatics: Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, sliced shallot, and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Combine and stir-fry: Add the drained rice noodles and blanched broccoli to the wok. Pour the prepared sauce over the noodles and vegetables. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. Add the cooked shrimp back to the wok and toss gently to combine.
⏱️ 4 min - 7
Serve: Divide the Shrimp & Broccoli Phở Xào among serving plates. Garnish with fresh cilantro and serve immediately with lime wedges and sriracha on the side, as desired.
⏱️ 1 min