All My Vegetables (+ Shrimp + Noodle) Stir Fry

I’ve been out of town for work since Tuesday morning, and before I left I needed to get rid of a bunch of vegetables since I am also heading on vacation Thursday night (hiking in Colorado).

Looking in the fabulous second drawer of my refrigerator, I found the following: cilantro, ginger root, celery, carrots, green peppers, onion, and broccoli. With that, the rice noodles in the pantry, and the shrimp in the freezer, you know what’s going down. Oh yeah – stir fry.

First, I made the marinade for the shrimp. A few tbsp of soy sauce, ½ tbsp of fish sauce, 1 tbsp garlic chili paste, 1 tsp minced ginger, 1 clove minced garlic, and a few drops of sesame seed oil.

(Note: once again my pictures suck as I am using a camera phone. I may buy a real camera here soon since I am entertaining at least a dozen of readers every day).

Then I brought some water to a boil, took if off the heat, and let the noodles soak.

While the noodles soaked and the shrimp were chillin’, I chopped all the vegetables until they were all ready go to into the hot canola oil in the pan. I should have used my wok but I’ve been loving my All-Clad James Beard Edition Ragout Pan (discontinued or I’d link it up).

See above – stirring and taking photos didn’t really work.

After a few minutes of constant stirring and letting the vegetables soften up, I dropped the shrimp (and all of the marinade) in the mix, then a minute or so later, I added the now drained noodles into the foray. Last it all gets plated, topped with some fresh cilantro and lime juice, and I’m out.